Although the preparation of wild boar ragù is relatively simple, for all those who are familiar in the kitchen, those approaching this food for the first time may have some difficulties, especially as regards the timing and the steps to follow. That said though, online you can find the solution to every type of need. For example, those who want to have fun know that they can refer to the platforms of Casinoonlineaams.com, while for the correct preparation and the ingredients of a good wild boar ragout, you can refer to what follows in terms of the recipe book.
Ingredients for the preparation of wild boar ragout
First, in order to continue with the wild boar ragout recipe, it is important to first consider what the ingredients to use. Naturally, it is important to distinguish the ingredients needed for the preparation of the ragù and those which, instead, are used for the marinating. A good wild boar ragù first of all needs its ingredients for the sauté: three carrots, four celery sticks and two onions, to which are added three cloves of garlic, a sprig of rosemary and 100 g of wine which allows the ragù to blend in the best way, adding, of course, 1,5 kg of wild boar meat.
Salt and black pepper will be added by eye, combined with 30 g of oil, 75 of tomato paste and other ingredients that can be optionally added, such as thyme, sage, marjoram, juniper and dark chocolate. A good wild boar ragout will need 1 liter of vegetable broth to be prepared in the best way. The marinade, on the other hand, is obtained once again by using celery, carrots and onions for the sauté, which must be combined with four bay leaves, black pepper to taste and 600 g of red wine.
Preparation of wild boar ragout
Having said that, we can continue with the phases of preparation of wild boar ragout. In the first place you will need to prepare the sauté, with celery, carrots and onions to which you can add sliced wild boar, red wine, bay leaves and vegetables, to obtain a good marinade which must last at least 12 hours. In this way, it will be possible to reduce the pungent taste of the wild boar. After these hours, it will be necessary to prepare the sauté with celery, carrots, onion placed in a bowl with oil and garlic, as well as juniper and aromatic herbs.
To this preparation it will be necessary to add the tomato paste and the meat, for later deglaze with red wine and cook everything over medium-high heat for a few minutes. After a while, it will also be necessary to add the vegetable broth, in order to obtain the proper preparation after having waited at least a couple of hours, if you want to obtain the very concentrated ragout. Depending on the type of taste you want to obtain, it will also be possible to add other ingredients, such as pepper, salt, a note of dark chocolate or sage. Finally, by combining the ragù with egg pasta it will be possible to enjoy a good plate of pappardelle with wild boar ragout.
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