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Wild boar stew braised with tomatoes, red wine, and herbs from Tuscany. This high protein mediterranean dish is a bold carnivore family dinner deeply tied to Italian hunting culture.
Pat the wild boar shoulder dry, cut into large chunks, and generously season with kosher salt and black pepper.
Heat olive oil in a large Dutch oven over medium-high heat; sear wild boar pieces in batches until deep brown on all sides. Remove and set aside.
Reduce heat to medium, add chopped onion, carrot, celery, and garlic to the pot; sauté for 8 minutes until softened and aromatic.
Pour in dry red wine, scraping up browned bits. Add tomatoes, bay leaves, rosemary, and sage. Stir to combine.
Return the wild boar to the pot, bring to a gentle simmer, cover, and braise over low heat for 2 to 2.5 hours, until meat is fork-tender but not falling apart.
Remove bay leaves, taste for salt, and adjust seasoning as needed before serving.
