Wine-Braised Wild Boar with Chestnuts and Paiko Potatoes

A genuine mountain dish, cooked slowly and with care to highlight its artistry and flavor. The meat is marinated overnight in local red wine with onion and parsley, then seared in olive oil until crusted, before being gently simmered with wine, spices, and chestnuts from Paiko. Ideal for festive tables, it is best served with Paiko potatoes-roasted or mashed-and of course, fine wine from Goumenissa.