Wild Boar Stew with Black Olives Recipe


4 Persons

      • 800 g deboned wild boar
      • 400 g canned tomatoes
      • 200 g black olives
      • 1 onion
      • 1 carrot
      • 1 celery stalk
      • 2 cloves of garlic
      • olive oil
      • Bay leaves
      • rosemary sprigs
      • red wine
      • salt and pepper


      1. Place the deboned wild boar pieces in a pot over a medium flame, it will produce a liquid which you will then have to drain and discard.
      2. Alternatively you can place the wild boar in some red wine with the carrot, celery, bay leaves and leave it to marinate.
      3. Add some olive oil (6tbsp) chopped up garlic, the sprig of rosemary, salt and peper. When it begins to sautè, add a glass of red wine and after 5 minutes the canned tomatoes. Cook for an hour and 15 minutes before you turn stove off add the black olives.
      4. Serve over polenta or mince and use to season pasta.

Source: http://www.turismo.intoscana.it/allthingstuscany/tuscanycious/wild-boar-stew-recipe/