Classic Tuscan Wild Boar Stew

3 lbs Wild Boar stew meat
6 stalks celery, chopped
3 tbsp sage 
3 tbsp rosemary
9 cloves garlic, minced 
3 medium red or white onions, chopped
6-8 tbsp parsley 
6 bay leaves
3 cups green olives, pitted 
Red wine
1 cup tomato paste 
salt and pepper to taste

Finely chop celery, sage, rosemary, garlic, onions, and parsley. Add chopped ingredients to hot pan and saute without oil for 5 minutes; then add the meat and continue cooking. Salt and pepper to taste, Add enough broth (see recipe below) to cover and braise meat for 30 minutes. Add bay leaves and olives and stir. Add 1 bottle of red wine and 1 cup tomato paste. Cover pan and let cook 1 ½ hours. Serve over pappardelle pasta.

Broth for Wild Boar Stew
Use appropriate amounts of these ingredients to make as much as you like. Braise chopped carrots, onions, celery, bay leaves and sage with olive oil. Add red wine, cook and reduce. Add a meat stock such as chicken or veal. Reduce again and put through a strainer before adding stew.

Hans Peter Hagar, Edelweiss Restaurant, Kamuela, HI.