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I was lucky enough to get some Wild Boar from one of my favorite purveyors at the farmers market, and instantly thought of a Tuscan style Ragu. After some research on different recipies, came up with my version which combined some of the best sounding elements from those I'd found with the simple techiques that seem to work best for other meat sauces I've done before. The result is a rich, silky, deep mahogany sauce that ideally would be used sparingly on a wide ribbon pasta such as papperdelle, but at a pinch would work with penne, spaghetti, or pretty much any other pasta shape. If you can't get Wild Boar, it would work with some good pork, but beef would probably be a better substitution.
"The whole family really enjoyed this - even those who were initially a little squeemish about the "wild boar". Only used four of the eight servings- the rest are in the freezer eagerly anticipated."- paulgar
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Soak the mushrooms in 1 cup of hot water for 20 minutes then strain, reserving the liquor, and finely chop them.
In small batches, brown the Wild Boar well in a couple of tablespoons of olive oil. Remove each batch to a bowl while the rest is browned.
Add the onion and garlic to the pan and cook slowly until softened and translucent golden.
Deglaze the pan with the red wine and add the onion and the meat back in.
Add the mushrooms with their liquor, the tomatoes, the herbs and juniper berries. Lower the heat, cover and simmer slowly for 1.5 hours or until the boar is very tender.
Adjust seasoning by adding sea salt a little at a time until the flavors pop - probably about a teaspoon total.
Serve over pappedelle or another wide pasta.
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paulgar 1 year agoThe whole family really enjoyed this - even those who were initially a little squeemish about the 'wild boar'. Only used four of the eight servings- the rest are in the freezer eagerly anticipated.