I’m not a born-and-raised city boy, so any chance to get out of the city and spend time at camp is a great day. This stew is ideal in hunting camp because it’s a one-pot wonder, and when you open the lid of the final dish that has been slow-cooking for hours, it’s something very special.
Thomas McNaughton, Central Kitchen, San Francisco

F&S Take:
You’ve got to love the Dutch oven. A staple of any respectable camp kitchen, the cast-iron godsend does its thing, in this case cooking wild pork, pumpkin, and root vegetables to tender perfection, so you can do your thing—hunt, take a nap, or sit down to a game of cards. And when the food is ready, you get to take all the credit.


1 bunch parsley
1⁄2 bunch spearmint
1 bunch tarragon
1 cup olive oil
1⁄2 clove garlic
4 anchovy fillets
2 tsp. capers
1 Tbsp. Meyer lemon zest
Juice of 1⁄2 Meyer lemon
Salt and pepper to taste

Wild Boar Stew:
2 lb. boar shoulder, cut into 2-inch cubes
1 lb. dried cannellini beans
3 Tbsp. olive oil
1 onion, cut into 2-inch pieces
2 carrots, cut into 2-inch pieces
2 celery ribs, cut into 2-inch pieces
1 clove garlic, roughly chopped
21⁄2 cups chicken stock
1⁄2 lb. pumpkin, diced
2 heads radicchio, chopped


Make the salsa verde: Pick all the herbs from their stems and cut into long, thin slices. With a mortar and pestle, crush the herbs in batches until a paste forms. Scrape the paste into a plastic bowl and cover with the olive oil. In the last batch, crush the garlic, anchovies, and capers. Combine all ingredients with the lemon zest and juice. Add salt and pepper to taste.

Make the stew: Rinse the beans, and put them in a large pot with 6 quarts of water, give or take. Soak for 6 to 8 hours. Drain and rinse again. Set aside.

Prepare the fire for the Dutch oven. When it’s ready, heat the oven, then add the olive oil. Once the oil is hot, add the onion, carrot, and celery and cook, stirring constantly, until the vegetables are golden brown. Add the garlic.

In a bowl, season the boar with salt and pepper. Add the boar to the oven. Cover everything with stock. Place the lid on the oven and cook for about 2 hours, adding more wood between poker hands every half hour. The stew should simmer (not boil) at all times.

Add the beans and pumpkin. Stir well and cover. Once the stew comes to a good simmer, remove the lid and cook for another 45 minutes. Stir frequently, and add more stock and more wood as needed. The stew will be done after about 3 hours total. Just before serving, fold in the radicchio. Serve in bowls and top with salsa verde. Serves 4