Wild Boar Ragout
with Cinnamon & Cloves
1 boneless wild boar leg, cut into 2 inch cubes (about 2 lbs)
Kosher salt & pepper, to taste
2 Tbsp vegetable oil
1 large yellow onion, diced
1 large fennel bulb, diced
6 cloves garlic, chopped
1 oz tomato paste
2- 15 oz cans diced tomatoes with juice
2 cups Chateau Ste. Michelle Merlot
1 quart chicken stock
4 Tbsp chopped fresh herbs, combination of thyme, rosemary, and parsley
2 bay leaves
¼ tsp ground cloves
½ tsp ground cinnamon
2 oz unsalted butter
Season the boar with salt and pepper. Heat a large stew pot over high heat; add the oil and sear the meat a few cubes at a time on all sides. Transfer boar to a plate; set aside.
Return pot to medium heat; add onion, fennel and garlic, and sauté until lightly browned. Stir in tomato paste, tomatoes and Chateau Ste. Michelle Merlot; bring to a boil. Reduce heat and simmer for 5 minutes.
Add stock, wild boar, herbs and spices; bring to a boil. Cover pot, reduce heat and simmer 3-5 hours until the meat begins to fall apart. (Wide variance in time due to the toughness of the meat.)
Using a slotted spoon, transfer meat to plate and shred with a fork. Return shredded boar to the sauce, season to taste with salt & pepper. Add the butter just before serving.