Classic Tuscan Wild Boar Stew

• 3 lbs wild boar
• 6 stalks celery, chopped
• 3 tblsp sage
• 3 tblsp rosemary
• 9 cloves garlic, minced
• 3 medium red or white onions, chopped
• 6-8 tblsp parsley
• 6 bay leaves
• 3 cups green olives, pitted
• Red wine
• 1 cup tomato paste
• salt and pepper to taste

1. Finely chop celery, sage, rosemary, garlic, onions, and parsley. Add chopped ingredients to hot pan and
2. saute without oil for 5 minutes; then add the meat and continue cooking. Salt and pepper to taste,
3. Add enough broth (see recipe below) to cover and braise meat for 30 minutes. Add bay leaves and
4. olives and stir. Add 1 bottle of red wine and 1 cup tomato paste. Cover pan and let cook 1 1/2 hours.
5. Serve over pappardelle pasta.
6. Broth for Wild Boar Stew
7. Use appropriate amounts of these ingredients to make as much as you like. Braise chopped carrots,
8. onions, celery, bay leaves and sage with olive oil. Add red wine, cook and reduce. Add a meat stock
9. such as chicken or veal. Reduce again and put through a strainer before adding stew.

wild boar, stalks celery, tblsp sage, rosemary, garlic, red, parsley, bay leaves, green olives, red wine, tomato paste, salt

Taken from www.epicurious.com/recipes/member/views/classic-tuscan-wild-boar-stew-53080971 (may not work)