A Wild Boar Ragout Marinated with Cognac, Onions, Garlic.
Recipe from GeoffP
A dish that takes a little time to prepare but is well worth it. The thing about wild boar meat is that it loves wine and spirits! Generally it is a good idea to marinate wild boar meat for no more than 12 hours and not less than 2 hours. You can use wine, apple juice, vinaigrette or anything acidic since it is a good tenderizer if you don’t want to use wine.
- 1½ wild boar meat, cubed
- Salt and pepper
- 1 cup red wine
- 3 onions, quartered
- 3 cloves garlic, peeled
- 2 sprigs of thyme
- 2 bay leaves
- 3 whole cloves
- A few peppercorns, crushed
- 2 tablespoons olive oil
- 1 small glass Armagnac or Cognac
- 3 tbs butter
- 2 tablespoons flour
- Season the meat with salt and pepper.
- Put the meat into a deep bowl and pour over the wine.
- Add the onions, herbs, and spices and stir everything together. The marinade should cover the meat.
- Cover the dish and place it in the fridge for at least 2 hours and up to 12. Then remove the meat, drain, and pat dry with kitchen towels.
- Heat the olive oil in a large flameproof casserole and brown the meat on all sides.
- Remove the meat and add the strained marinade and alcohol to the pan.
- Put in the meat. Cook gently for 1-3 hours.
- Melt the butter and mix in the flour to form a paste.
- Stir in a little of the marinade liquid, then add to the casserole, stirring all the time.
- Simmer for a few minutes until thickened and serve with potatoes and vegetables.
This is a dish that takes a bit of time to make. You have to remember to marinate the wild boar, so take that into consideration. This is a lovely dish to serve to family and friends.