Tuscan Recipes - Wild Boar Stew in Da Vinci Brunello Di Montalcino Sauce

• 1.8 lbs (800 grams) wild boar (shoulder cut), cut in one inch cubes
• 2 red onions
• 2 stalks celery
• 4 bay leaves
• 1 teaspoon black peppercorn
• ½ bottle of Da Vinci Brunello di Montalcino
• 1 tablesppon tomato paste
• 0.8 cups (200 milliliters) olive oil
• 8.5 cups (2 liters) beef stock
• Salt

Instructions

In a large thick pan, pour the oil, add all the diced vegetables, the bay leaves and the crushed peppercorns.

When the vegetables turn to a gold color, add the tomato paste and the meat. Swirl with a wooden spoon until the mixture starts to stick. Then pour the wine, turn the heat to low and pour the stock, a little at the time.

Cook until tender (2 ½ or 3 hours). Leave to cool, reheat and add salt to taste.