![\"\"](\"https:\/\/pcgirl.net\/recipes\/wp-content\/uploads\/2019\/06\/Sweet-and-Sour-Wild-Boar.jpg\")
<\/a><\/p>\n1\/2 lb. (680 g) wild boar roast, cut into 2-inch pieces<\/p>\n
1 bottle (750 ml) dry red wine<\/p>\n
2 T. (30 ml) extra-virgin olive oil<\/p>\n
1 small yellow onion, cut into fine dice<\/p>\n
1 carrot, cut into fine dice<\/p>\n
1 stalk celery, cut into fine dice<\/p>\n
Kosher salt<\/p>\n
2 fresh bay leaves<\/p>\n
1 clove garlic, smashed<\/p>\n
1 28-ounce (793 g) can whole plum tomatoes, chopped with their juices<\/p>\n
1 T. granulated sugar<\/p>\n
1 1\/2 (22 ml) T. white wine vinegar<\/p>\n
<\/p>\n
Put the boar and red wine in a 4-quart pot and bring to a boil over medium-high heat. Reduce the heat to maintain a gentle simmer and cook to remove some of the gaminess of the meat, about 15 to 20 minutes. Drain the meat and discard the wine. In an 11-inch straight-sided pan, heat the oil over medium heat. Add the onion, carrot, celery, and a pinch of salt; cook until the vegetables are tender and just beginning to brown, about 6 minutes. Add the bay leaves and garlic and cook until fragrant, 2 to 3 minutes. Add the boar plus a generous pinch of salt and cook for 2 minutes. Add the tomatoes to the pan and bring the mixture to a boil. Reduce the heat, cover partially, and cook at a very slow simmer until the meat is very tender, 2 hours. If the sauce becomes too thick, add a bit of water to it. Stir in the sugar and the vinegar and season to taste with salt. Serve on a large platter.<\/p>\n","protected":false},"excerpt":{"rendered":"
Sweet and Sour Wild Boar 1\/2 lb. (680 g) wild boar roast, cut into 2-inch pieces 1 bottle (750 ml) dry red wine 2 T. (30 ml) extra-virgin olive oil 1 small yellow onion, cut into fine dice 1 carrot, cut into fine dice 1 stalk celery, cut into fine dice Kosher salt 2 fresh bay leaves 1 clove garlic, smashed 1 28-ounce (793 g) can whole plum tomatoes, chopped with their juices 1 T. granulated sugar 1 1\/2 (22…<\/p>\n