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A traditional recipe of mountainous Arcadia


  1. Remove the fat from the meat and cut it

  2. Place all the marinade ingredients in a bowl and place the meat inside. I leave it in the fridge overnight.

  3. Cut the two ends of the onions and place in a saucepan with hot water. Boil for 5 minutes and drain. Now you can peel very easily and without tears

  4. Place the marinade in a saucepan except the rosemary and cook for 10 minutes.

  5. Drain the broth and set aside.

  6. dry the meat with absorbent paper.

  7. Put half the oil in the pot and brown the meat well on all sides.

  8. Add onion, let it deep fry and quench with vinegar. cover with water, add the bay leaves and cover with a lid. Simmer for 1 hour

  9. Put the rest of the oil in a pan and sauté the onions.

  10. Add the garlic, black peppercorns, hot peppers, pulp, peeled tomatoes and cinnamon stick and simmer for 15 minutes.

  11. empty the broth where we cooked the meat.

  12. Add the onions and a cup of broth from the marinade to the meat.

  13. Simmer covered for 1.5 hours, adding broth from the meat if necessary.

  14. Add the thyme 3 minutes before turning it off.

My good friends, enjoy!
Grandpa Tassos


1200 gr. wild boar in portions

1 kg of dried small onions

2 dried onions, finely chopped

8 cloves garlic

8 grains of allspice

2-3 bay leaves

1 cinnamon stick

5 cloves

1 teaspoon sweet dried thyme

2-3 sprigs of chopped parsley

100gr. extra virgin olive oil

30gr. wine vinegar

1 box of peeled tomatoes

2 teaspoons tomato paste

1-2 hot peppers (optional)

a few grains of black pepper



1 cup of tea from the boiled broth of the marinade

For the marinade
400 gr. red dry wine
30 gr. balsamic vinegar
2 bay leaves
8 spices
5 cedar nuts
1 sprig of fresh rosemary
a few grains of black pepper
1 carrot
2 sliced ​​onions

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