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Traditional Tuscan Wild Boar or Pork Stew


Just in case you don't have wild boar available (who does?), this is delicious with common, everyday pork loin.  Barb L.


Yield:  8 servings


2 lbs. boneless pork loin, or wild boar, cut into 1" pieces

4-6 Tbs Flying Olive Tuscan Herb, Garlic, Olive Wood Smoked, or a Single Varietal of Choice, or a Combination

2/3 C. Flour

1 large onion, chopped or 1 tsp onion powder

1 stalk celery, sliced very thin

2 carrots, sliced thin

6 garlic cloves, minced

2 cans Fire Roasted Tomatoes or diced tomatoes, undrained

1 c. dry red wine

3 bay leaves

2 Tbs tomato paste

1 tsp. oregano

1 tsp. basil

1 tsp thyme

1 sprig rosemary

1/2 tsp. salt

1 pinch of crushed red pepper (optional), more if desired

1/4 tsp. black pepper

Beef stock if and as needed

1/4 C. minced parsley, divided

Hot cooked pasta

Grated Parmesan cheese


Cut up pork loin into 1" pieces.  Add Flying Olive EVOO of your Choice in a Dutch oven and start to heat on med-low.  Place flour in a zip-loc bag.  Add pork a few at a time and shake to coat.  Place on plate until the oil has heated and they are ready to add in small batches.

Add pork in small batches to EVOO.  As they are brown, remove and keep warm on a plate.  You may need to add more EVOO to keep the pork cubes from burning.

When all the pork is brown, start sautéing,the onion, carrots, and celery in remaining oil until tender.  Add garlic and cook 1 minute longer.  Add tomatoes, wine, bay leaves, tomato paste, herbs, salt, pepper & pepper flakes.

Add the browned pork and bring to a boil.  Reduce heat and simmer for 1 1/2 hours, stirring occasionally.  If necessary, add a little beef broth if the stew
gets too thick.

Chop the parsley and add most of it to the stew.  Reserve a bit, if desired, for garnishing.  Cover and cook an additional 30-60 minutes until meat is tender.  Again, add more beef broth if necessary.  Discard bay leaves and rosemary stem.

Serve over medium-sized pasta.  Sprinkle with freshly shredded Parmesan cheese and the remaining chopped parsley.

Submitted by Barb L.