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 diced onions
2 diced celery stocks
6 cloves of minced garlic
2 carrots roughly chopped
1/3 cup of pine nuts
6oz tomato paste
1 tablespoon of fresh rosemary
1 tablespoon 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 and then set aside.
4. To same dutch oven if needed, add more oil then saute onion, celery and garlic. When sauted, add the fresh rosemary, sage, pine nuts and carrots and 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.
