Wild Boar


  • 3 pounds wild boar shoulder
  • salt and pepper to taste
  • 4 tablespoons olive oil
  • 4 onions chopped
  • 6 carrots chopped
  • 1 stalk celery chopped
  • 4 tablespoons garlic chopped
  • 2 tablespoons fresh sage chopped
  • 1 small sprig rosemary chopped
  • 2 quarts canned crushed tomatoes
  • 1 ½ cups white wine
  • wild boar or chicken stock or water, as needed
  • chopped parsley for garnish


  • Season the shoulder well with 
salt and pepper at least 4 hours 
before cooking and refrigerate.
  • Preheat the oven to 325 degrees.
  • Heat the olive oil in a large ovenproof pot over medium heat and brown the meat well on all sides.
  • Remove the meat and add the onions, carrots, celery, garlic, sage, and rosemary to the pot. Cook, stirring often, until tender and fragrant, about 10 minutes.
  • Add the tomatoes and cook, stirring often, until thickened and reduced, about 5 minutes.
  • Add the white wine, return the shoulder to the pot, and add enough stock to come halfway up the shoulder.
  • Place in the oven and cook for an hour, then turn the shoulder. Cook another hour and turn again.
  • Repeat until the meat is tender enough to pull apart easily, adding stock as needed (the age of the hog will determine how long it takes to become tender).
  • Once tender, allow to cool slightly, garnish with fresh parsley, and serve.