Emeril's Wild Boar Ragu
Episode: "Wild at Heart"
June 15, 2009
3 lbs wild boar shoulder roast cut into 1-inch cubes
1 tablespoon Creole seasoning
2 tablespoons all-purpose flour
¼ cup olive oil
1 cup chopped yellow onions
½ cup chopped celery
½ cup chopped carrots
1 tablespoon minced garlic
1 teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon red pepper flakes
2 teaspoons tomato paste
1 can diced tomatoes
2 bay leaves
2 sprigs fresh thyme
1 cup dry red wine, such as Syrah
2 cups beef stock
3 tablespoons chopped fresh parsley
2 tablespoons chopped fresh basil
1 pound egg noodles or your favorite pasta, cooked al dente (14.5 ounce)
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.
Serves 4 to 6.
Emeril Lagasse and Team Planet Green