Wild boar stew

For 4 servings:

• 2.2 lbs wild boar meat (cut into pieces) (1 kg)
• 4 ¼ cups full-bodied red wine (1 liter)
• 3 yellow onions (sliced)
• 3-4 sprigs rosemary
• 2-3 bay leaves
• 2-3 garlic cloves (crushed)
• Extra virgin olive oil, as needed
• Salt and pepper, to taste
• 1 tablespoon tomato paste
• 3 ½ tablespoons tomato purée (50 ml)
• ¾ cup meat broth (200 ml)

• In a large pot, heat a drizzle of extra virgin olive oil and sear the wild boar pieces over medium-high heat until golden brown. Remove the meat and set aside.
• In the same pot, add the onions, garlic, and herbs. If needed, add a bit more oil. Sauté until the onions are translucent.
• Return the wild boar to the pot, stir well, and cook for a few minutes.
• Add the tomato paste, tomato purée, salt, and pepper. Stir and let it cook for a couple of minutes.
• Pour in the red wine, allowing the alcohol to evaporate, then add the meat broth. Bring to a boil, then reduce the heat to low.
• Cover the pot and let it simmer for about 3 hours, or until the meat is tender. Stir occasionally, adding water or broth if necessary.
• Adjust the seasoning with salt and pepper to taste.

Serve the stewed wild boar hot.

Buon appetito!