Wild Boar Stew

  • Level: Easy
  • Total: 16 hr 30 min (includes marinating time)
  • Active: 30 min
  • Yield: 4-6 servings
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Ingredients

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 

Kosher salt and freshly ground black pepper

Directions

  1. 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.
  2. The next day, heat a wood-fired oven to a moderate temperature. Alternately, preheat the oven to 300 degrees F.
  3. 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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