Wild Boar Ragu with Papardelle by Marxfood.com, a juicy, flavorful meal that will keep you warm on cold winter nights. This just might become one of your favorite winter comfort foods. Served with a nice full bodied red wine, this is a simply delicious Seduction Meal for two. This can also be made with pork instead of the wild boar.

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Tips on Cooking Wild Boar

Wild Boar dishes are show up more frequently on restaurant menus. A good thing to keep in mind when cooking Wild Boar or Wild Pork; the meat contains much less fat than the typical store bought pork so it is important to pay special attention to how its prepared. The wild boar's light fat layer can be easily trimmed; however, many cooks believe the fat layer provides a "self-basting" element and helps retain succulence.

Tips from AskTheMeatMan.com: Wild boar is lean meat that should, as a rule, be cooked at lower temperatures than other meats. Avoid overcooking. Wild boar, raised like beef, is range fed and therefore can be served on the rare side. A rule of thumb for cooking wild boar is "low and slow". The temperature for cooking roasts for example, is 250-275 degrees Fahrenheit. The amount of time depends on your personal preference as to how well done you would like to cook your meat. For chops, bake with a sauce for best results or if you prefer, pan-fry at a medium heat. Always check frequently so as not to overcook.

When preparing wild boar for cooking remember, never thaw or cook this meat in a microwave, as it will become very tough and dry. Slowly thaw meat the day before and marinate overnight for best results. Pineapple juice or wine is a particularly good choice for marinade because it contains an enzyme that actively breaks down muscle fiber. Therefore it is highly effective as a meat tenderizer.
Wild Boar Ragu with Paparadelle
Recipe by MarxFood.com
Created by Jason Weiner of Almond Restaurant with a few slight adjustments

Ingredients:

• 1 pound Boneless Wild Boar Shoulder (small diced)
• 1 small Spanish onion (minced)
• 1 small carrot (minced)
• 1 tablespoon minced garlic
• 1 oz. extra virgin olive oil
• 1 tablespoon butter
• 1/2 cup veal stock
• 1 pinch red pepper flakes
• 2 fresh roma tomatoes(med. dice)
• 1 tablespoon high quality tomato paste
• 1 tablespoon high quality red wine vinegar
• 1 oz. heavy cream
• 1 tablespoon grated Reggiano Parmesan
• 1 teaspoon chopped parsley
• 4 portions fresh pasta rolled thin and cut by hand 1 1/2 inches wide.

1. Heat a medium saucepot on high heat. Season the wild boar generously with salt and freshly ground black pepper. When the pot is quite hot add the boar, oil, and butter all at once. Sear all the meat to brown thoroughly, then add the onion and carrot.

2. The Ragu: Reduce heat and sweat vegetables until they are slightly caramelized, then add the garlic. When the garlic releases its aroma, add the chile flakes, tomatoes and tomato paste. Cook for another few minutes, and then add the veal stock. Cover and barely simmer for a half hour. At this point the boar should be tender. If its not,
continue to simmer until tender.

3. Drop the pasta in boiling salted water. While the pasta is cooking add the cream and vinegar to the ragu, and
turn up the heat. When the pasta is ready, drain reserving some of the water; add it to the ragu along with the parsley and cheese. Adjust seasoning and consistency. If the ragu is a bit thick splash a little of the pasta water into it.