Preparation time, 1 hour; Cooking time 4.5 hours. Serves 4.

Wild Boar Stew

Ingredients:

4 tbsp. extra virgin olive oil
2 lbs. Wild Boar Shoulder, cubed 1.5-2.0 inches
Sea Salt & Freshly Ground Black Pepper, to taste
6 cloves garlic, minced
2 medium onions, chopped fine
3 stalks celery, chopped fine
2 cups of Chianti
1 28 oz. can of Whole Peeled Tomatoes, chopped, retain liquid
6 tbsp. chopped fresh herb combination, (2 tbsp. each of oregano, rosemary & sage)
3 bay leaves
¾ lb. (about 12-14) of small yellow potatoes, leave whole
2 large carrots, peeled and sliced

Procedure:

1. In a heavy casserole pot, heat the olive oil on medium heat.
2. In two batches, add the Wild Boar Meat, and sprinkle with salt & pepper. Brown the meat on all sides, turning frequently. When browned to your liking, remove meat and set aside.
3. Add garlic, onions and celery to the pot and brown lightly, remove and set aside.
4. Add the wine and bring to a boil. Add back the meat and vegetables and any collected liquids.
5. Add the tomatoes and their liquid, herbs and bay leaves, cover and bring to a boil.
6. Lower heat, keep covered and cook for 3 hours.
7. Remove bay leaves and discard. Remove meat and set aside.
8. Transfer the gravy to a food processor and process until smooth. Add back the meat.
9. Add the potatoes, and continue cooking on medium low for 1 hour.
10. Add the carrots and continue cooking on medium low for 30 more minutes. The stew should cook for 4.5 hours total, excluding browning.

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