Salsa per la Caccia Gione

Hunter’s sauce

Preparation info

    • Difficulty


Appears in

A Table in Tuscany

By Leslie Forbes

Published 1985

  • About

In San Gimignano’s market you can find everything from the local hand-painted blue and white china to ravioli rolling pins and homemade pasta. Or buy a hot courgette flower fritter and a fresh bread roll filled with roast wild boar that has been basted in a sauce such as this.


  • 2 cloves garlic, crushed
  • olive oil
  • 1 tbsp capers


Fry the garlic in the oil until golden. Add capers, sage and rosemary and cook for a minute or two. Pour in the red wine and bring to the boil. When slightly reduced, stir in the anchovy and use to baste any barbecued game from rabbit, or pigeon to pheasant. It is also excellent with roast pork. When the meat is cooked, spoon any remaining sauce over it and serve hot.