Wild Boar Ragout
- For the ragout
- 750 grams Wild boar (From the leg)
- 2 stalks Celery
- 2 carrots
- 30 grams raisins
- 30 grams candied orange
- 1 large onion
- 3 small Pear
- 5 Tbsps olive oil
- 2 Tbsps butter
For the marinade, bring the red wine and red wine vinegar to a boil in a saucepan. Peel and roughly chop the onion, carrot and celery and add to the saucepan. Add the spices into the saucepan and simmer for 5 minutes, covered. Let cool.
Cut the boar meat into 2-3 cm (approximately 1 inch) cubes and place in a bowl. Cover with the cold marinade. Cover and refrigerate overnight.
Remove the meat cubes from the marinade and pat dry with paper towels. Pour marinade through a fine sieve and set aside.
Heat the olive oil in a Dutch oven and brown the meat, in batches if necessary. Return all the meat to the pan. Season with salt and pepper. Add half the marinade, bring to a boil, reduce the heat, cover and simmer for 90 minutes.
Soak the raisins in water for 1 hour, then drain. Dice the orange peel. Peel pears, cut in half, remove seeds and cut into quarters. Peel onion and finely chop. Trim celery and cut into slices. Peel and dice the carrot.
Melt the butter in a pan and saute the onion. Add the pears, orange peel, raisins, celery and carrots. Mix thoroughly and season with salt and pepper. Add the remaining marinade and simmer vigorously for 7 minutes. Pour this mixture into the wild boar mixture and simmer for another 15 minutes. When the meat is tender, season with salt and pepper and serve.