 | At first prepare the marinade with laurel, pepper, and juniper |
put the meat, trimmed of all fat and fibrous parts, into a bowl with the aromas |  |
 | cover completely with the wine |
seal and let it rest for at least 12 hours |  |
 | cleanse onion and garlic and chop |
drain the meat and keep apart the marinade for later |  |
 | cut the meat to small cubes, very small |
brown the onion in the olive oil |  |
 | as soon as frying add the meat |
stir well no less than 5 minutes |  |
 | filter and add the marinade cover and cook at a very low heat, until the wine becomes a dense sauce |
| in the meantime prepare the strozzapreti by the basic recipe. You can also prepare them before |  |
 | add milk |
for being tender the wild boar needs to be cooked not less than 3 hours. Should it dry while cooking add milk again |  |
 | when the meat will be as tender as you will be able to chop it by making pressure with a wooden spoon, blend 1 tablespoon of potatoes flour with the mustard powdered seeds |
dilute with a little of cold water |  |
 | add to the sauce |
stir well until silky and dense |  |
 | boil the strozzapreti in abundant salted water paying attention when foam |
drain well as they retain the water more than other pasta varieties |  |
 | saute in the sauce |
serve hot, without adding cheese |  |
