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- 1 lb. wild pork, cubed
- 1 tsp. olive oil
- 1 large yellow onion, chopped
- 2 celery stalks, chopped
- 1 c. mushrooms, sliced
- 1 (8 oz.) can tomato sauce
- 1 medium tomato, diced
- 1 lb. carrots, peeled and sliced
- 1 bell pepper, seeded and chopped
- 1 clove garlic, minced
- 1 tsp. basil
- 1 tsp. thyme
- 1/2 tsp. pepper
- 1 tsp. kosher salt
- 2 c. water
In a large stock pot heat olive oil and add meat. Heat pork until it is fully cooked and browned on all sides. Add all other ingredient to the stock pot. Heat on medium-high until boiling. Reduce heat and simmer for one hour.
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