![wild boar marinade](../RECIPES/first/strozzapreti-wild-boar-ragout/strozzapreti_cinghiale/strozz12.jpg) | 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 | ![wild boar meat](../RECIPES/first/strozzapreti-wild-boar-ragout/strozzapreti_cinghiale/strozz13.jpg) |
![wild boar marinade](../RECIPES/first/strozzapreti-wild-boar-ragout/strozzapreti_cinghiale/strozz14.jpg) | cover completely with the wine |
seal and let it rest for at least 12 hours | ![wild boar meat in marinade](../RECIPES/first/strozzapreti-wild-boar-ragout/strozzapreti_cinghiale/strozz15.jpg) |
![onion](../RECIPES/first/strozzapreti-wild-boar-ragout/strozzapreti_cinghiale/strozz16.jpg) | cleanse onion and garlic and chop |
drain the meat and keep apart the marinade for later | ![wild boar meat](../RECIPES/first/strozzapreti-wild-boar-ragout/strozzapreti_cinghiale/strozz17.jpg) |
![cutting meat](../RECIPES/first/strozzapreti-wild-boar-ragout/strozzapreti_cinghiale/strozz18.jpg) | cut the meat to small cubes, very small |
brown the onion in the olive oil | ![onions in a pan](../RECIPES/first/strozzapreti-wild-boar-ragout/strozzapreti_cinghiale/strozz19.jpg) |
![adding wild boar meat](../RECIPES/first/strozzapreti-wild-boar-ragout/strozzapreti_cinghiale/strozz20.jpg) | as soon as frying add the meat |
stir well no less than 5 minutes | ![stirring meat](../RECIPES/first/strozzapreti-wild-boar-ragout/strozzapreti_cinghiale/strozz21.jpg) |
![add marinade](../RECIPES/first/strozzapreti-wild-boar-ragout/strozzapreti_cinghiale/strozz22.jpg) | 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 | ![strozzapreti](../RECIPES/first/strozzapreti-wild-boar-ragout/strozzapreti_cinghiale/strozz23.jpg) |
![adding milk](../RECIPES/first/strozzapreti-wild-boar-ragout/strozzapreti_cinghiale/strozz24.jpg) | 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 | ![adding milk to sauce](../RECIPES/first/strozzapreti-wild-boar-ragout/strozzapreti_cinghiale/strozz25.jpg) |
![potato flour](../RECIPES/first/strozzapreti-wild-boar-ragout/strozzapreti_cinghiale/strozz26.jpg) | 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 | ![adding cold water](../RECIPES/first/strozzapreti-wild-boar-ragout/strozzapreti_cinghiale/strozz27.jpg) |
![potato flour in a pot](../RECIPES/first/strozzapreti-wild-boar-ragout/strozzapreti_cinghiale/strozz28.jpg) | add to the sauce |
stir well until silky and dense | ![stirring sauce](../RECIPES/first/strozzapreti-wild-boar-ragout/strozzapreti_cinghiale/strozz29.jpg) |
![strozzapreti](../RECIPES/first/strozzapreti-wild-boar-ragout/strozzapreti_cinghiale/strozz30.jpg) | boil the strozzapreti in abundant salted water paying attention when foam |
drain well as they retain the water more than other pasta varieties | ![strozzapreti](../RECIPES/first/strozzapreti-wild-boar-ragout/strozzapreti_cinghiale/strozz31.jpg) |
![saute strozzapreti](../RECIPES/first/strozzapreti-wild-boar-ragout/strozzapreti_cinghiale/strozz32.jpg) | saute in the sauce |
serve hot, without adding cheese | ![wild boar strozzapreti](../RECIPES/first/strozzapreti-wild-boar-ragout/strozzapreti_cinghiale/strozz33.jpg) |