Wild boar ragu, it is what is for dinner

[johns]

Tonights dinner!

[Deleted]

John...you are eatin way too good!! Talk bout eatin high on the hog!!

[Deleted]

That looks really good. Care to share the recipe with us?

[johns]

No problem. I did not make the taglitelle pasta, I bought it. Since this recipe is from a European chef they use different words, Tomato puree is tomato paste and grill means broiler. I substituted Portabella mushrooms for the Porcinni mushrooms since I couldn't find fresh porcinnis in the stors. I bolded the parts that pertain to the ragu, if you want to make the home made pasta, that info is here as well but not bolded. This is one of the best meals I ever ate and I am even more anxious to get back to hog hunting in Feb. I used my last boar fresh ham (hind quarter) for this.



Meltingly tender wild boar, stewed in rich tomato and red wine sauce. Served with fresh, homemade tagliatelle(pasta).

Equipment and preparation: For this recipe you will need an oven-proof, heavy-based pan with a lid and a pasta machine.


Ingredients
For the ragú
olive oil, for frying

1 onion, peeled and finely chopped

2 carrots, peeled and finely diced

2 sticks celery, finely diced

2 garlic cloves, peeled and finely sliced

flour, for dusting

salt and freshly ground black pepper

750g/1lb 10oz wild boar neck or shoulder, chopped into 3cm/1in cubes

100g/3½oz pancetta

1 bay leaf

5cm/2in strip of orange rind

375ml/13fl oz red wine, preferably Italian

2 tbsp tomato purée

4 sprigs oregano, leaves picked and roughly chopped

For the pasta
300g/10oz tipo 00 flour

½ tsp salt

3 free-range eggs

semolina, for dusting

To serve
250g/9oz fresh porcini mushrooms, halved lengthways

olive oil, for frying

fresh parmesan, to serve

Preparation method
1.Preheat the oven to 150C/300F/Gas 2.

2.Heat the oil in an ovenproof, heavy-based pan or casserole set over a low-medium heat. Add the onion, carrot, celery, garlic and bay leaf.

3.Season the flour with salt and pepper. Lightly coat the wild boar in the seasoned flour. Add some olive oil to a separate pan set over a high heat and add the wild boar pieces. Fry until the meat is golden-brown on all over - this may have to be done in batches to avoid crowding the pan.

4.When the vegetables have softened, add the pancetta, bay leaf and orange rind to the pan. Cook for about five minutes until much of the pancetta fat has rendered and the vegetables have browned a little around the edges.

5.Add the browned boar meat to the vegetables. Pour the red wine into the frying pan used to brown the meat. Cook over a medium heat, scraping the bottom of the pan to loosen any charred bits of meat.

6.Add the tomato purée to the ragú and stir it through. Cook for two minutes stirring regularly to avoid burning.

7.Pour the warm wine into the ragú, add 200ml/7fl oz water and bring to a simmer. Add the oregano leaves and stir through.

8.Put the lid on the pan and place in the preheated oven for 1½ hours, or until the meat is meltingly tender and the liquid reduced. Check once or twice in this time and stir to prevent the meat on the surface drying out.

9.In the meantime make the pasta. Tip out the flour on to a clean surface and create a small well in the middle. Sprinkle over the salt.

10.Crack the eggs into the well and, using a fork, begin whisking the eggs, slowly working in the flour. Once most of the flour has been incorporated, use your hands to knead the dough for about five minutes. The dough should be smooth and pliable. If not keep kneading until it is.

Technique: Making pasta dough by hand .Watch technique
3:36 mins
11.Wrap the pasta in cling film and set aside to rest for 5-10 minutes.

12.Halve the dough and pass one half through each stage of a pasta machine twice, starting at the widest setting and working down until you have passed it through the thinnest setting. Coat the pasta with a little semolina flour to stop it sticking and set aside for a few minutes to dry slightly. Repeat with the remaining pasta.

Technique: Rolling pasta using a pasta machine .Watch technique
3:22 mins
13.Cut the pasta sheets using the tagliatelle cutter or, if cutting by hand, take one of the short ends of the pasta and fold over a 5cm/2in strip. Keep folding until you have a parcel of pasta, then slice the parcel into 1cm/½in wide strips – cutting from the short end to produce long strips of pasta. Coat the strips in a little more semolina flour to prevent them sticking together.

14.When ready to cook, bring a large pot of water to the boil and add a generous amount of salt. Drop your pasta in and cook for about three minutes before draining. Dress with a little olive oil if not eating immediately.

15.Before serving, add a little olive oil to a pan over a medium-high heat. Once smoking, add the halved mushrooms and sauté for 2-3 minutes.

16.To serve, tip the pasta into the finished ragù and serve in portions topped

[bawanajim]

God lord I hope thats some good stuff, The road map to nuclear fusion is not that long nor confusing.

[johns]

It is great stuff. Not that complicated, just a lot of prep work to get ready to cook, once you start cooking is isn't that hard. The pasta recipe being on the same page makes it look worse than it is, I left it in because I thought some may want to make their own pasta, f I had a pasta machine I would have. This dish is well worth the effort, believe me.

[bawanajim]

Next comes the part of where I would get a wild hog, like grouse we don't have many around here.

[johns]

Not any where I live either, however SC and GA have plenty they are willing to share.

[Deleted]

how much does it cost you to go down and shoot pork?

[johns]

With gasoline and an extra nights stay so we get a good nights sleep, a little over 600.00.

[Deleted]

John, wish i woulda had that recipie to try on the 2 TN porkers I brought home.

On my second...my Chef Daughter was in her culinary internship & her Master Chef instructor told her he would take all the wild boar meat i had for use in their culinary schools restaurant. I did donate a few pounds in hopes of gettin a lil tuition offset but no luck!!

[johns]

You have to go back and take a few more. Print out the recipe and give it to your daughter. The recipe is from michel Roux Jr, a 2 star Michelin chef, I wouldn't be surprised if she knows who he is. I am booked for Feb to go back to SC for another hog hunt and since I made this dish, I am even more anxious to go.

[Deleted]

Aug 9, 2013 16:42:10 GMT -5 johns said:

You have to go back and take a few more. Print out the recipe and give it to your daughter. The recipe is from michel Roux Jr, a 2 star Michelin chef, I wouldn't be surprised if she knows who he is. I am booked for Feb to go back to SC for another hog hunt and since I made this dish, I am even more anxious to go.

Mentioned Michel Roux's name to my chef daughter & she said he was top shelf indeed!

I will certainly get bak to those TN Hills for a 4th hog hunt for sure. Did 2 inline & one flintlock hunt.