Recipe courtesy of Debi Mazar and Gabriele Corcos
Show: Extra Virgin
Episode: Tuscan Safari
16 hr 30 min
30 min
4-6 servings


  • 3 1/2 pounds wild boar, excess fat trimmed, cut into 1 1/2 -inch cubes
  • 6 cups dry red wine 
  • 5 fresh bay leaves 
  • 3 sage leaves 
  • 2 rosemary sprigs 
  • 2 teaspoons juniper berries 
  • 2 teaspoons black peppercorns 
  • 1 pound Roma tomatoes, chunked 
  • 3 tablespoons extra-virgin olive oil 
  • 1 red onion, sliced 
  • 1 carrot, chunked 
  • 1 stalk celery, chunked 
  • Kosher salt and freshly ground black pepper 


Put the boar in a large bowl and cover with 4 cups of the wine. Toss in 3 of the bay leaves, the sage, rosemary, juniper berries and peppercorns. Cover with plastic wrap and refrigerate overnight.

The next day, heat a wood-fired oven to a moderate temperature. Alternately, preheat the oven to 300 degrees F.

Transfer the meat from the red wine marinade to a large Dutch oven; discard the marinade. Add the remaining 2 bay leaves, the tomatoes, olive oil, red onion, carrot, celery, the remaining 2 cups wine and big pinches of salt and pepper. Roast until the boar is tender, about 4 hours.

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