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Email to Master Chef Don F. Easley Jr.      

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    Boar Stew

    Source of Recipe

    Master Chef Don Easley

    List of Ingredients

    3 lbs Wild Boar stew meat
    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


    Finely chop celery, sage, rosemary, garlic, onions, and parsley.
    Add chopped ingredients to hot pan and saute without oil for 5 minutes; then add the meat and continue cooking.
    Salt and pepper to taste.
    Add enough broth (see recipe below) to cover and braise meat for 30 minutes.
    Add bay leaves and olives and stir.
    Add 1 bottle of red wine and 1 cup tomato paste.
    Cover pan and let cook 1 hours.
    Serve over pappardelle pasta.

    Broth for Wild Boar Stew:
    Use appropriate amounts of these ingredients to make as much as you like.
    Braise chopped carrots, onions, celery, bay leaves and sage with olive oil. Add red wine, cook and reduce.
    Add a meat stock such as chicken or veal.
    Reduce again and put through a strainer before adding stew.




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