Are you planning a dinner party this weekend or maybe just in the mood to spend some time in the kitchen?
This might just be the thing for you!
A couple of weeks ago a friend of mine had been out hunting. After a successful day he returned home with some fantastic wild boar. The meat looked so amazing that it inspired me to start thinking of ways to cook wild boar.
When I decided to have some friends over the other weekend, I immediately wanted to do something fun with exactly that. I found some recipes of Civet de Sanglier (wild boar ragu) and decided to use them as a base but create my own version.
It turned out to be a success! Please see recipe below.
What you need:
750 gram Wild boar
Salt and pepper
6 dl Red wine
8 Garlic cloves
2 Bay leaf
300 gram Bacon or Pork belly
2 cl Cognac
50 gram Butter
2 tbsp flour
150 gram mushroom
25-30 pickled onions
5 dl water
2 tbsp concentrated bouillon (game)
How to make it:
1. Cut the meat into pieces, season it with salt and pepper. Put the meat into a bowl and pour the red wine over it.
2. Peal the onion and cut them into four pieces. Peal the garlic. Peal and cut the carrots in slices. Put everything into the bowl of meat.
3. Add the bay leaf, a couple of thyme twigs and cover the bowl. Let it marinate for at least 24 hours.
1. Separate the meat from marinade and dry it. Fry the meat (make sure to cover all sides) together with 2/3 of the pork belly in a frying pan.
2. Move the wild boar and pork belly to a casserole, add the cognac and “flambé”.
3. Pour the marinade in the casserole, add water, concentrated bouillon and braise it on low temperature for 1 ½ hour (young animal) to 2 ½ – 3 hours (older animal) until the meat is tender.
4. Remove the bay leaf and thyme from the ragu.
5. Before serving, cut the shallots and mushrooms. Butter fry the mushrooms and the rest of the pork belly, so they get a nice colour and texture. Add the shallots and pickled onion in the pan and season with salt and pepper.
6. Melt the butter in a smaller pot, add the flour and make a roux. Pour the roux into the casserole and stir properly.
7. Add the mix of mushrooms, pork belly, shallots and pickled onions. Stir lightly.
8. Garnish with some fresh thyme.
Serve it with some fresh pasta or potato puree.
Fun reading and links: