WILD BOAR RECIPES RECIPES

Steps:

• In a non-stick or well-seasoned cast iron pan, heat the vegetable oil over medium-low heat.
• Saute the chopped shallot for 2 minutes or until softened but not brown.
• Set aside.
• In a bowl, place the ground boar.
• Sprinkle the thyme and sage over top.
• Add the worcestershire sauce and pepper.
• Add the shallot and oil and mix with hands until well combined.
• (If you are making the burgers ahead of time, let the shallot cool completely before adding it to the burger mixture).
• Form into two patties about 1/3" thick.
• Broil or grill until well done, about 5-6 minutes per side.
• Divide cheese and place on burgers about 1 minute before they are done.
• Let burgers sit about five minutes before serving.
• Nice served with a spinach and mushroom salad with a white wine vinagrette.
• (A note about cambozola: It is a blue-veined brie and has a very mild blue flavour. You could probably substitute a mild blue cheese which will emphasize the sage, or a brie which will add richness. Experiment!).

Steps:

• The night before making the ragù place the meat in a bowl with the rosemary, peppercorns, garlic and enough wine to cover. Cover and refrigerate overnight.
• Discard the rosemary and garlic. Drain the meat in a strainer set over a bowl, reserving the wine. In a Dutch oven over medium-high heat, heat the oil until shimmering, and add the carrot, celery and onion. Sauté until softened, 3 to 5 minutes.
• Add the meat and cook, stirring frequently, until all the liquid released by the meat has evaporated and the meat is browned, 10 to 15 minutes. Add the reserved wine and cook, stirring frequently, until the mixture is dry, 10 to 15 minutes. Add the tomatoes, breaking them up with a spoon. Add 1 cup water, reduce heat to very low, and cook, partly covered, at a low simmer for 1 hour.
• Add vegetable stock and continue to simmer, stirring occasionally, until the meat begins to break apart, 1 1/2 to 2 1/2 hours. Remove from heat and, using a whisk or spoon, break the meat into very fine shreds. Serve, if desired, over tagliatelle or other pasta.