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Tagliatelle with Wild Boar Ragu
Wild Boar Recipes
4 tablespoons extra-virgin olive oil
3 cloves garlic chopped
1 medium onion, celery stalk and large carrot, finely chopped
½ cup each chopped fresh basil & parsley
1 1/2 pounds wild boar loin cut into 1” cubes
1 1/4 cups dry red wine
1 28oz can imported crushed san marzano tomatoes 
Salt & pepper to taste
1 cup flour for dusting
1 pound fresh tagliatelle or dried tagliatelle 

For The Ragu
Heat 2 tablespoons oil over medium-high heat in a large dutch oven or heavy wide pot, lightly dust wild boar with flour and sauté until browned. Remove meat and set aside, add garlic, onion, celery, carrot to pan; season with salt and pepper and cook, stirring occasionally, until vegetables are soft and slightly caramelized, 5 to 7 minutes. 
Deglaze pan with red wine and return wild boar to pan, add tomatoes and enough water to just cover meat. Bring to a simmer, reduce heat to lowest setting, cover and very gently simmer 2 1/2 hours. Remove from heat, stir in parsley and basil and cover to keep warm.
For the Pasta
Bring a large pot of salted water to a boil. Add pasta and cook until just tender, 2 to 3 minutes (if using dried pasta, cook until al dente). Drain, add to pot with ragù and toss. Serve immediately with freshly grated Parmigiano-Reggiano cheese

For the Boar Chop
1.Season Boar chop with smoked Spanish Paprika, salt and pepper.
2.Preheat a cast iron skillet with 1 tbsp. of vegetable oil and 2 oz of whole butter to the smoking                         point Sear all sides of the boar chop.
3.Place seared chop on a roasting rack with a sheet pan beneath it and finish in a 300 degree oven for               12 - 18 minutes or until the internal temperature reaches 155 degrees.
4.Allow the chop to rest at least 8 minutes before slicing it for presentation.

For the Dried Cherry Red Wine Demi-Glace
1.In a small sauce pot, sweat 1 Tbsp. of minced shallots and 1 tsp. of minced garlic until translucent.
2.Add 8 oz. of Dry Red Wine and reduce to sec.
3.Add 1 cup of dried Cherries and 1 tbsp. of Honey.
4.Add 8 oz. of Prepared Demi-glace or 16 oz. of chicken or veal stock and reduce by half.
5.Reduce to desired consistency and finish with 2 oz. whole butter and 1 Tbsp. of fresh chopped sage.
6.Season to taste with Salt and Pepper.
7.Serve with roasted vegetables and smashed sweet potatoes.

Wild Boar Chop
with Cherry 
Red Wine Demi Glaze