Uncle Thaddeus's Wild Boar Ragout

Name: Uncle Thaddeus's Wild Boar Ragout (Standard)
Prep time: 1 h 12 min
Cook time: 1 h 48 min
Total time: 3 h
Yield: 6
Cuisine: Holiday
Ingredients: 2 lbs Wild Boar-cut into 1-inch cubes; 1 tbsp Olive Oil; 1 Yellow Onion-diced; 2 Carrots-diced; 2 Celery Stalks-diced; 4 Garlic-minced; 1 cup Dry Red Wine; 28 oz Crushed Tomatoes; 2 cups Beef Broth; 2 tsp Dried Oregano; 1 tsp Dried Thyme; 1/2 tsp Red Pepper Flakes

⏱3h

👥6

🔥650 cal

Medium

🍽️Holiday

🥗Paleo

A hearty and flavorful wild boar ragout, perfect for a comforting meal. This version uses readily available ingredients and straightforward techniques.

2 lbs Wild Boar-cut into 1-inch cubes

1 tbsp Olive Oil

1 Yellow Onion-diced

2 Carrots-diced

2 Celery Stalks-diced

See all 14 ingredients ↓

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⏱3h

👥6

🔥650 cal

Medium

🍽️Holiday

🥗Paleo

A hearty and flavorful wild boar ragout, perfect for a comforting meal. This version uses readily available ingredients and straightforward techniques.

#ragu #wild game #comfort food #slow cooking

Instructions

In a large Dutch oven or heavy-bottomed pot, heat Olive Oil from the Vegetables group over medium-high heat.
Season Wild Boar from the Boar group with Salt and Black Pepper from the Seasoning group. Brown the boar in batches, ensuring not to overcrowd the pot. Set aside.
Add Yellow Onion, Carrots, and Celery from the Vegetables group to the pot and cook until softened, about 8-10 minutes.
Add Garlic from the Vegetables group and cook for another minute until fragrant.
Deglaze the pot with Dry Red Wine from the Liquid group, scraping up any browned bits from the bottom.
Return the browned Wild Boar to the pot. Add Crushed Tomatoes, Beef Broth, Dried Oregano, Dried Thyme, and Red Pepper Flakes from the Liquid and Seasoning groups.
Bring to a boil, then reduce heat to low, cover, and simmer for at least 2 hours, or until the boar is very tender. Stir occasionally.
Serve over pasta, polenta, or mashed potatoes.

Ingredients

Boar
2 lbs 900 g Wild Boar-cut into 1-inch cubes
Vegetables
1 tbsp 15 mL Olive Oil
1 1 medium Yellow Onion-diced
2 2 medium Carrots-diced
2 2 medium Celery Stalks-diced
4 4 cloves Garlic-minced
Liquid
1 cup 240 mL Dry Red Wine
28 oz 800 g Crushed Tomatoes
2 cups 480 mL Beef Broth
Seasoning
2 tsp 10 mL Dried Oregano
1 tsp 5 mL Dried Thyme
1/2 tsp 2.5 mL Red Pepper Flakes
Salt to taste
Black Pepper to taste

Equipment

Dutch oven or heavy-bottomed pot
Cutting board
Knife

Instructions

In a large Dutch oven or heavy-bottomed pot, heat Olive Oil from the Vegetables group over medium-high heat.
Season Wild Boar from the Boar group with Salt and Black Pepper from the Seasoning group. Brown the boar in batches, ensuring not to overcrowd the pot. Set aside.
Add Yellow Onion, Carrots, and Celery from the Vegetables group to the pot and cook until softened, about 8-10 minutes.
Add Garlic from the Vegetables group and cook for another minute until fragrant.
Deglaze the pot with Dry Red Wine from the Liquid group, scraping up any browned bits from the bottom.
Return the browned Wild Boar to the pot. Add Crushed Tomatoes, Beef Broth, Dried Oregano, Dried Thyme, and Red Pepper Flakes from the Liquid and Seasoning groups.
Bring to a boil, then reduce heat to low, cover, and simmer for at least 2 hours, or until the boar is very tender. Stir occasionally.
Serve over pasta, polenta, or mashed potatoes.

Nutrition per serving

Calories 650