Emeril's Wild Boar Ragu
Emeril Green
Episode: "Wild at Heart"
June 15, 2009
Emeril's Wild Boar Ragu
Emeril Lagasse
Rated 5.0 stars by 1 users
Category
Entree
Cuisine
Italian
Servings
4-6
Prep Time
20 minutes
Cook Time
3 hours
Ingredients
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3 lbs Broken Arrow Ranch Wild Boar Stew Meat
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1 Tbsp Creole seasoning
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2 Tbsp all-purpose flour
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¼ cup olive oil
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1 cup yellow onions, chopped
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½ cup celery, chopped
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½ cup carrots, chopped
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1 Tbsp garlic, minced
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1 tsp salt
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¼ tsp ground black pepper
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¼ tsp red pepper flakes
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2 tsp tomato paste
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1 can diced tomatoes (14.5 oz)
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2 bay leaves
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2 sprigs fresh thyme
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1 cup dry red wine, such as Syrah
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2 cups beef stock
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3 Tbsp fresh parsley, chopped
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2 Tbsp fresh basil, chopped
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1 lb egg noodles or your favorite pasta, cooked al dente
Directions
Season the boar on all sides with the Creole seasoning, and then lightly dust with the flour, shaking to remove any excess. In a large Dutch oven or pot, heat the oil over medium-high heat. Add the boar and cook until brown on all sides, 4 to 5 minutes per side. Remove the boar from the pan and set aside.
Add the onions, celery, and carrots, to the remaining fat in the pan and cook, stirring, until soft, 3 to 4 minutes. Add the garlic, ½ teaspoon salt, black pepper, and red pepper flakes, and cook, stirring, for 1 minute. Add the tomato paste and cook, stirring, for 1 minute. Add the tomatoes, bay leaves, and thyme and cook for 1 minute. Add the red wine and beef stock and cook, stirring, to deglaze the pan. Add the cooked boar and bring to a boil. Reduce the heat and simmer, covered, until the meat is cooked through and falls from the bones, 2 to 2 ½ hours.
Discard the bay leaves and thyme. Remove the lid and continue to simmer until thickened, 10 to 15 minutes. Stir in the remaining salt, parsley and basil. Remove from the heat and serve over noodles.
