Wild Boar Ragout


600g Wild Boar Loin

1 large Onion

4 Garlic Cloves

1 Tbsp Dijon Mustard

1 Tbsp Tomato Puree

2-3 Thyme sprigs

1 Tsp Lemon Zest

1 Bay leaf

3 Tbsp Olive Oil

850ml Wild or Veal Stock

400ml Red wine

200g Mushrooms

Salt, Pepper

  1. In a Dutch oven, heat up olive oil and add the wild boar meat and cook until golden brown.
  2. Add onion and garlic, and shortly sauté with meat
  3. Add Dijon mustard, tomato puree, thyme, lemon zest, bay leaf and mushrooms.
  4. Season with salt and pepper.
  5. Sprinkle in a bit of flour, then add red wine and let the wine reduce.
  6. Add the wild stock then cover pot and simmer for approximately 1 ½ -2 hours, or until the meat has softened.
  7. When the ragout is ready, shred the meat with a fork and serve it with fresh pasta

Pin It on Pinterest