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. Smart Recipes, Mediterranean Recipes, Pork Recipes, Recipes Pork Mediterranean Wild Boar Ragout Wild Boar Ragout Recipe | RecipeSavants.com PT1H45M Serves 4 Ingredients: 1.75 Pound Wild Boar 2 Onions 2 Carrots 13.5 Fluid Ounces Dry Red Wine 6.75 Fluid Ounces Port Wine 1 Teaspoon Allspice Berries 1 Teaspoon Juniper Berries 1 Teaspoon Peppercorns 1 Bay Leaf 2 Cloves 2 Tablespoons Vegetable Oil 1 Tablespoon Tomato Paste 0.66 Fluid Ounces Cognac 0.125 Teaspoon Salt & Ground Black Pepper 10.5 Ounces Shallots 7 Ounces Porcino Mushrooms 1 Tablespoon Butter 4 Thyme Sprigs 1 Tablespoon Lingonberries In 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.

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