Marinated boar with apples

1 kg and a half of wild boar
1 l red wine
1 glass olive oil
1 tablespoon juniper
3 onions
Thyme, laurel, nutmeg
Salt and pepper
1 carrot
1 stalk of celery
200 g butter
1 glass aged Grappa
1 kg apples

 

Prepare a marinade with red wine, olive oil, juniper, peeled and sliced ​​onions, sliced carrots​​, a sprig of thyme, three bay leaves, stalk of celery, salt and pepper.
Put the boar pieces in this marinade and let it rest for a few days, turning it over in the morning and evening.
Remove the meat from the marinade, pad  them dry and place them in a oven-proof pan with 100 g butter, salt and pepper.
Put the oven-proof pan in a pre-heated oven, and when the butter is completely melted, remove the boar from the oven, sprinkle it with Grappa and flame.
Add two cups of marinade and cook in the oven at medium heat for 45 minutes, basting occasionally with the sauce.
Meanwhile, peel the apples, cut into wedges and free them from the core and seeds.
Warm up a piece of butter in a pan and brown the apple quarters.
Then simmer on low heat for about 40 minutes, moving the pan occasionally in order to avoid sticking apples on the bottom.
Place the meat on a dinner plate, cover it with the gravy and garnish with apples.