Wild Boar Ragú
Most boar meat comes from feral animals that are kept on a reserve. They search for their own food and eat what is available where they live. The taste of boar tends to be sweeter and stronger than pork.
INGREDIENTS | SERVES 6
2 pounds wild boar boneless shoulder, cut into 1" cubes
2 tablespoons salt
1 teaspoon ground black pepper
1 tablespoon garlic powder
2 tablespoons olive oil
1 large onion, diced
1 fennel bulb, diced
8 garlic cloves, diced
1 cup dry red wine
2 28-ounce cans whole tomatoes
2 tablespoons dried oregano
Use paper towels to pat dry the meat. Sprinkle with salt, pepper, and garlic powder.
Place a Dutch oven over medium heat. Once it's heated add the oil and one layer of meat. Cook for 3–4 minutes on each side, turning as needed. Remove from the pan once they're seared all over and repeat with the remaining meat.
Remove the last batch of meat from the pan, add more oil if necessary, and add the onion and fennel. Cook for 10–12 minutes. Add the garlic and stir continually for 1 minute. Stir in the red wine and scrape the bottom of the pan.
Crush the tomatoes and add them with the liquid. Add 1 can of water. Add the oregano and more pepper if desired. Return the meat to the pan and reduce the heat to low. Cover and cook for 1½–2 hours. Stir occasionally. Serve over pasta or polenta.
Pour 6 cups of water into a large saucepan. Bring to a boil and whisk in 2 teaspoons of salt and 1¾ cups cornmeal. Reduce the heat to low and cook for 15–20 minutes, or until it thickens, stirring often. Remove from heat and add 2 tablespoons butter and ½ cup Parmesan cheese.