Tuscan Wild Boar Stew

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.
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• 2. Remove the wild boar from the wine and pat dry. Very dry.
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• 3. Add olive oil to dutch oven. Brown wild boar and then set aside.
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• 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.
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• 5. Incorporate the tomato paste with the sauted vegetables.
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• 6. Add the browned wild boar to the sauted vegetables.
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• 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.
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• 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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