• 3 Tbsp. extra virgin olive oil

• 2 medium onions, chopped

• 2 celery stalks, chopped

• 2 garlic cloves, peeled & minced

• 2 lb. wild hog meat, cubed

• salt and pepper

• 1 C. dry wine, red or white

• 1 (28 oz.) can tomatoes, diced

• 1 tsp. dried oregano

• 1 tsp. rosemary, chopped

• 2 bay leaves

Gremolata Topping:

• zest of 1 large lemon

• 1 large garlic clove, peeled

• 3 Tbsp. fresh chopped parsley


In heavy frying pan, heat oil; brown meat on all sides.

Add meat to 6 qt. slow cooker,

Add celery, onions, & garlic to frying pan; lightly brown.

Place vegetables in slow cooker along with meat.

Deglaze frying pan by pouring in wine; over high heat use a wooden spoon to scrape up all browned bits.

Add tomatoes, oregano, rosemary, & bay leaves to frying pan; bring to a boil.

Add salt & pepper.

Pour sauce over meat & vegetables; set on low for 8 hr.

Just before serving, finely mince together topping ingredients.

Serve on polenta, or in bowls with gremolata on top.

About The Author

Midwest Hunting & Fishing

Where and what to hunt and fish, that’s usually the big question on most sportsmen’s minds. Midwest Hunting & Fishing magazine has been connecting our readers to outdoor adventures all over the Midwest and beyond. Over the years our magazine has become a must have “Travel Guide” for sportsmen looking for information on the next new hunting or fishing experience. Every issue brings the reader interesting, informative and educational content on the world of the outdoors. Inside each issue you will hook up with Guides and Outfitters, new products, places to stay, reviews and even recipes for your harvest. Midwest Hunting & Fishing magazine is a unique bi-monthly magazine. Additional copies are distributed through non-profits, expos, trade shows, and are sent to soldiers overseas.