INGREDIENTS

  • 2 1/2 pounds of wild boar shoulder cut into 1 1/4 inch cubes
  • MARINADE INGREDIENTS
  • 3 cups of Chianti wine enough to cover meat
  • 1 sprig of fresh rosemary
  • 10 peppercorns
  • STEW INGREDIENTS
  • 2 Medium onion diced
  • 2 celery stock diced
  • 6 cloves of garlic minced
  • 2 carrots roughly chopped
  • 1/3 cup of pinenuts
  • 6 oz tomato paste
  • 1 tablespoon of fresh rosemary
  • 1 tabelspoon of fresh sage
  • 2 cups of chianti wine
  • 1 cup of chicken stock
  • Salt and pepper to taste

Directions

  • 1. Pour 3 cups of chianti to wild boar with fresh rosemary and peppercorns cover with plastic wrap and marinate overnight in the fridge.
  • 2. Remove the wild boar from the wine and pat dry very dry
  • 3. Add olive oil to Dutch Oven brown wild boar set a side .
  • 4. To same Dutch Oven if needed add more oil then saute onion, celery and garlic when sauted then add the fresh rosemary and sage , pinenuts and carrots saute just for a few minutes.
  • 5. Incorporate the tomato paste with the sauted vegetables
  • 6. Add the browned wild boar to the sauted vegetables.
  • 7. Pour 2 cups of chianti wine and chicken stock into the boar and vegetables, the liquid should just reach the top of the meat in the dutch oven.
  • 8. Put the lid on the dutch oven and place in oven at 300 degrees low and slow for 3 to 3 1/2 hours until desired tenderness.

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