Ragu of wild boar

Ragu of wild boar

Mike Robinson selected this simple but tasty recipe as his favourite dish to celebrate Great British Game Week
Prep Time 1 hour
Cook Time 8 hours
Total Time 9 hours
Course Main Course
Cuisine Wild Boar



  • Juice of one lemon
  • 1 tbs Sea salt
  • 1 handful Rosemary
  • Olive oil

Wild boar

  • 2 shoulders Wild boar


  • 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


  • 7 oz Plain flour or Italian '00' flour
  • 2 medium Free-range eggs


  • 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.


  • Mix the eggs into the flour
  • Leave the dough to rest for 30 minutes
  • Roll it out thinly and slice into strips


Tanners Wine

Wine pairing

Acón Roble Tempranillo, Ribera del Duero 2020 – £14.95
Rich, round rib-sticking red of character and class, you get that in spades from Ribera del Duero.
BASC members can obtain a special discount through Tanners, find out more here.
Keyword Wild Boar