Wild boar meat is far leaner and rich-tasting than commercial pork meat. This traditional Italian ragu uses wild boar as a base for a flavorful entrée marinated with vegetables, wines and spices for several hours and then cooked slow & low until lusciously tender. Serve over herbed couscous or rice.
RecipeSavants.comWild boar meat is far leaner and rich-tasting than commercial pork meat. This traditional Italian ragu uses wild boar as a base for a flavorful entrée marinated with vegetables, wines and spices for several hours and then cooked slow & low until lusciously tender. Serve over herbed couscous or rice. Smart Recipes, Mediterranean Recipes, Pork Recipes, RecipesPorkMediterraneanWild Boar RagoutPT1H45MServes 4
Ingredients:
1.75 Pound Wild Boar2 Onions2 Carrots13.5 Fluid Ounces Dry Red Wine6.75 Fluid Ounces Port Wine1 Teaspoon Allspice Berries1 Teaspoon Juniper Berries1 Teaspoon Peppercorns1 Bay Leaf2 Cloves2 Tablespoons Vegetable Oil1 Tablespoon Tomato Paste0.66 Fluid Ounces Cognac0.125 Teaspoon Salt & Ground Black Pepper10.5 Ounces Shallots7 Ounces Porcino Mushrooms1 Tablespoon Butter4 Thyme Sprigs1 Tablespoon LingonberriesIn a spice bag, place juniper berries, allspice berries, peppercorns, cloves and bay leaf.In a large glass bowl, add meat, carrots, onions, Port wine, red wine and spice bag and stir to combine well. Refrigerate, covered for at least 24 hours or up to 48 hours.Through a sieve, drain the marinade into a bowl and reserve it.With paper towels, pat the meat and vegetables dry.In a Dutch oven, heat oil and sear the meat until browned completely. Add vegetables and sauté slightly. Add tomato paste and cognac Deglaze and scrape the brown bits. Add salt, black pepper and enough marinade with spice bag to cover the meat mixture. Reduce heat to low and simmer for about 1 1/2 hours (you can add more liquid if required). In the last 45 minutes of cooking, stir in shallots.Meanwhile, in a skillet, melt butter and sauté mushrooms for about 2-3 minutes. Stir in thyme, salt and black pepper and remove from heat.In the last 2-3 minutes of cooking, place mushrooms in the simmering meat mixture. Discard the spice bag and stir in lingonberries, salt and black pepper. Serve.
This classic chicken parmesan is coated with melted parmesan-mozzarella, crisp breadcrumbs, and your favorite jarred pasta sauce. Serve with my simple aromatic garlic pasta. It is a simple yet perfect pairing.
Shank, a tougher cut of meat is cooked until luscious and falling-off-the-bone along with chicken stock, dry white wine, vegetables and a bouquet garni of herbs and spices in this Italian-inspired entrée. Serve this saucy veal with risotto and sautéed vegetables to round out the meal.
This is a healthy and quick take on restaurant-favorite chicken and sausage with peppers. Cooking chicken in pressure cooker makes it super tender and juicy with added full-flavored sauce. Serve in hoagie rolls with grilled peppers and onions.