stew

After eating this marvelous stew in a small mountain village in Tuscany, I asked the chef if he would share his recipe.  And he did!  So wanted to share it with all of you!!!

Marinade

  • 1 bottle dry red wine
  • 4 rosemary sprigs
  • 4 sage sprigs
  • 1 red onion, coarsely chopped
  • 1 celery rib, coarsely chopped
  • 1 carrot, coarsely chopped
  • 3 bay leaves
  • 1 tablespoon black peppercorns
  • 1 tablespoon juniper berries
  • 2 teaspoons whole cloves
  • 3 pounds boneless wild boar, cut into 2-inch cubes

Stew

  • 1/4 cup extra-virgin olive oil
  • 1 celery rib, finely chopped
  • 1 carrot, finely chopped
  • 1 small red onion, finely chopped
  • 1 large garlic clove, thinly sliced
  • 1 tablespoon very finely chopped sage
  • 1 1/2 teaspoons very finely chopped rosemary
  • Salt
  • Crushed red pepper
  • 1 cup dry red wine
  • 1/4 cup tomato paste
  • 3 cups chicken stock or low-sodium broth
  • 2 whole cloves, 8 juniper berries, 2 bay leaves and 4 peppercorns, tied in cheesecloth
  1. In a large plastic bag, combine the wine, rosemary, sage, red onion, celery, carrot, bay leaves, peppercorns, juniper berries and cloves. Add the pork and seal the bag, pressing out the air. Refrigerate for at least 6 hours or overnight.
  2. Rinse off the pork and discard the marinade. Wipe out the casserole, add the olive oil and heat until shimmering. Add the boar cubes, celery, carrot, red onion and garlic and cook over moderate heat, stirring occasionally, until the meat and vegetables are lightly browned, about 10 minutes. Add the sage and rosemary, season with salt and a pinch of crushed red pepper and cook for 1 minute. Add the wine and simmer over moderate heat until it’s nearly evaporated, about 10 minutes. Stir in the tomato paste. Add the chicken stock and spice bundle and bring to a boil.
  3. Partially cover the casserole and cook the stew over very low heat until the meat is very tender and the liquid has reduced by half, about 2 hours.

Skim the fat from the stew and discard the spice bundle. Stir in the parsley and season with salt. Serve on top of polenta or pasta.

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