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Hunting period usually starts around mid September and continues throughout the winter period up until the end of January here in Greece. Wild boar has the largest distribution of any wild ungulate worldwide. Since the 1990s wild boar have gone through a population explosion, which increased their range and their density where they were already common. Wild boar in Greece is native and a popular big game species, with a wide distribution all over continental Greece. The wild boar hunting is allowed from the 15th of September up until the 20th of January, about four months and strictly allowed only three times per week (Wednesday, Saturday and Sunday).
As some may be concerned about the hunting idea it is important to know that hunting has been part of the Greek culture since ancient times, virtually all heroes in Greek Mythology fight or kill a boar at one point.
The demigod Hercules’ third chore involved the capture of the Erymanthian Boar, Theseus also slays the wild sow Phaea, and a disguised Odysseus is recognised by his handmaiden Eurycleia by the scars inflicted on him by a boar during a hunt in his youth. To the mythical Hyperboreans, the boar represented spiritual authority. Several Greek myths use the boar as a symbol of darkness, death, and winter. One example is the story of the youthful Adonis, who is killed by a boar and is permitted by Zeus to depart from Hades only during the spring and summer period. This theme also occurs in Irish and Egyptian mythology, where the animal is explicitly linked to the month of October, therefore autumn. The foundation myth of Ephesus has the city being built over the site where prince Androklos of Athens killed a boar. Boars were frequently depicted on Greek funerary monuments alongside lions, representing gallant losers who have finally met their match, as opposed to victorious hunters as lions are.
As one can see the hunting of the wild boar can be seen as part of the Greek culture and Zakynthians are no different. During the autumn months one will find that a lot of Zakynthian hunters preparing themselves for the journey across to the mainland in hope to find that perfect boar. Usually groups will be organised for the certain days allowed to hunt and some may go as far north as they can. so this brings me to my dish of the day and the Wild Boar recipe I use, too. Although it can be time consuming, it is well worth the wait. I hope you are able to enjoy a meal of such exquisite taste whether it be from Zakynthian cuisine or Greek in general.
What you need:-
2kg of wild boar cut into chunks.
3 carrots cut into thick slices
3 onions cut into thick slices
3 cloves of garlic left whole
4-5 cloves
750mls of red wine
1/3 of cup Zakynthian Olive Oil
2-3 tblspoons of flour
2 tblspoons of honey
salt and pepper to taste
2-3 tblspoons of sweet paprika
fresh sprig of rosemary (optional)
Marinating:-
place all the pieces into a large bowl, add the red wine, carrot, cloves and cloves of garlic, salt and pepper to taste. Make sure the liquid completely covers the meat. Seal then leave to marinate at least 24 hours.
Cooking:-
Set the oven for 150oC, then strain the meat pieces from the marinade. Don’t throw the marinade away keep it aside for now. Place meat in flour mixed in with the sweet paprika and cover all sides. In a large saucepan put the Zakynthian olive oil and heat. Place carrots and onion and fry slightly. Place in saucepan the meat pieces and brown along with the onions and carrots for about 5 minutes. Once done transfer the mixture to a deep baking dish cover the meat pieces with the marinade you set aside previously. Add the honey to the warm mixture then seal the baking dish and cook in a slow oven at 180oC for the next 3 to 4 hours, remember to turn the meat over using a spoon from time to time so that it cooks evenly. With in the last hour add the sprig of fresh rosemary and continue to cook until the meat is tender. Serve.
You may want to serve your dish with potatoes, which can be cooked within the sauce towards the last hour or you may want to serve it with rice, whatever you choose you won’t be disappointed. Of course as this is a dish for autumn and winter months a winter’s salad also goes very well, and don’t forget our Zakynthian wines definitely our Avgoustiatis would be the perfect recommendation for this one.
