Wild boar meat
Wild boar meat is European game. Imagine a forest so deep that it is still untouched by civilization. Imagine the geographical heart of Europe, covered with trees and grass.
Wild boar leg with bone
Boneless game leg
Wild boar leg 4 technical parts
Wild boar steak
Wild boar back with bone
Wild boar frenched racks
Wild boar fillet
Wild boar tenderloin
Boneless wild boar shoulder
Wild boar zucchini
Wild boar prosecutor
Wild boar goulash
Wild boar meat
Wild boar stew with pappardelle
Difficulty : Reasonably easy
Cooking time : 2-3 hours
Ingredients 2 persons
800 g Vogely wild boar stew, sprinkled with salt and pepper
handful of finely chopped mixed fresh rosemary and thyme leaves
1 small red onion, finely chopped
4 cloves of garlic, finely chopped
1 carrot, finely chopped
1 stalk celery, finely chopped
2 wine glasses Chianti
2 tins of peeled tomatoes (400g)
2 tablespoons pearl barley
400 g fresh or dried pappardelle
100 g butter
2 handfuls of grated Parmesan cheese
Heat a casserole, cut Vogely wild boar meat into 5 centimetre cubes, leave pigeon whole and divide hare into pieces.
Fry the meat in some oil until brown and then add the herbs with the onion, garlic, carrot and celery.
Reduce the heat and fry the vegetables for 5 minutes.
Add the red wine and let it simmer until the liquid has almost completely evaporated and everything has acquired a beautiful colour and scent.
Then add the tomatoes, the pearl barley and just enough water to cover the meat by 1 cm.
Make a cartouche (paper lid) from baking paper. Wet it under the tap, brush it with some olive oil and place it over the contents of the pan.
Put the lid on the pan so that as much liquid as possible remains in the pan during the stewing. Let everything simmer on the lowest possible heat for 2-3 hours, depending on the tenderness and type of meat of the wild boar.
It's done when you can push the meat off the bone and it falls apart in 'threads'.
Now season everything carefully and allow the meat to cool slightly before removing it from the pan.
Loosen the meat with two forks and discard any skin or bone. Return the meat to the pan over low heat.
The meat is now ready to serve, so cook the fresh pappardelle for 3 minutes in a pan of boiling water with salt and dried according to the instructions on the package.
Drain the cooked pasta in a colander, collecting some of the cooking water to dilute the sauce if necessary.
Take the meat off the heat, stir in the butter and the Parmesan cheese with some of the cooking liquid, this will make it nice and shiny.
Shake the sauce through the pasta and serve immediately.
Disclaimer: All recipes on this website have been updated or possibly adapted to regional ingredients and may differ from what was originally published or broadcast.
Recipes are mainly from JAMIE AT HOME by Jamie Oliver. Copyright (c) 2008. Published in the USA by Hyperion. All rights reserved. www.jamieoliver.com