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 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.
