Wild Boar Ragout Recipe

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.

Ingredients

• 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

Preparation

1. Season the meat with salt and pepper.
2. Put the meat into a deep bowl and pour over the wine.
3. Add the onions, herbs, and spices and stir everything together. The marinade should cover the meat.
4. 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.
5. Heat the olive oil in a large flameproof casserole and brown the meat on all sides.
6. Remove the meat and add the strained marinade and alcohol to the pan.
7. Put in the meat. Cook gently for 1-3 hours.
8. Melt the butter and mix in the flour to form a paste.
9. Stir in a little of the marinade liquid, then add to the casserole, stirring all the time.
10. 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.