Ragu of wild boar
Mike Robinson selected this simple but tasty recipe as his favourite dish to celebrate Great British Game Week
Ingredients
Marinade
- Juice of one lemon
- 1 tbs Sea salt
- 1 handful Rosemary
- Olive oil
Wild boar
- 2 shoulders Wild boar
Ragu
- 1 Lemon – sliced and diced
- 1 handful Garlic cloves – crushed
- 1 large Onion – finely diced
- 2 sticks Celery – finely diced
- 2 tins Plum tomatoes – pulped
- 1 cup Beef stock
- 1 handful Parsley
- 3/4 bottle Good red wine
- Parmesan – grated
Instructions
- Mix the marinade, add the wild boar and leave to marinade
- Chargrill them on the BBQ
- Add the boar to a casserole dish, with the rest of the ragu ingredients, and cook overnight in a low oven (210f). Or alternatively cook in a pressure cooker for two hours then allow to cool.
- As always, when it is cooked check for seasoning.
- Pull the meat off the shoulder and add it back to the liquid base.
- Make the pasta or use good dried pasta cooked until al dente.
- Mix the ragu with the pasta well and cover with shaved aged parmesan.
Pasta
- Mix the eggs into the flour
- Leave the dough to rest for 30 minutes
- Roll it out thinly and slice into strips
