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“Braised Wild Boar”


  • 2 pound wild boar roast or pork shoulder roast or butt roast
  • salt and pepper
  • grape seed oil
  • 1 large leek sliced lengthwise (white and pale green part only, the dark green you can freeze and save for stock)
  • 5 large carrots diced into chunks
  • 1 cup button mushrooms quartered
  • 1 large onion diced
  • 5 garlic cloves
  • 2 tablespoons tomato paste
  • 1/2 cup Marsala wine
  • 2 cups beef broth
  • 2 cup chicken stock
  • 1 cup cooked orzo pasta optional


  • Set the wild boar onto a paper towel to dry it well. Generously season with salt and pepper on all sides.
  • Cut up all the veggies and smash the garlic cloves with the flat side of a knife.
  • In a large pot, heat a tablespoon of grape seed oil over medium high heat. Brown the boar for several minutes, then flip and cook for an additional 3-4 minutes. Remove from pot and set aside.
  • Add an additional tablespoon of oil and toss all of your vegetables into the same pot. Sprinkle with salt and pepper.
  • Stir in tomato paste to coat the veggies.
  • Add the Marsala wine, beef broth, and chicken stock. Scrape the bottom of the pan while mixing.
  • Nestle the wild boar roast back into the pot. Cover partially and simmer on low for about 4-5 hours.
  • Once the meat is tender and easily falling apart, prepare orzo or another pasta. Then ladle the stew on top.