Wild Ragout with Ribbon Pasta

Ingredients

• 800 g wild boar
• 2 onions
• 2 carrots
• 400 ml dry red wine
• 150 ml port wine
• 1 tsp allspice berries
• 1 tsp juniper berries
• 1 tsp peppercorns
• 1 bay leaf
• 2 cloves of mace
• 2 tbsp Vegetable oil
• 1 tbsp Tomato Paste
• 20 ml cognac
• Salt
• pepper (ground)
• 200 ml wild stock
• 400 g pappardelle
• 200 g mushrooms
• 1 tbsp butter
• 2 tbsp freshly chopped herbs (thyme and rosemary)
• 1 Tbsp lingonberries (jar)

Instructions

1. 1.

   Rinse the meat, pat dry, cut into cubes if desired, and place in a bowl. Peel and dice the onions and carrots. Add to the meat. Pour the red wine with the port wine over everything so it is well covered. Put allspice, juniper, peppercorns, bay leaf, and mace into a spice bag, add to the mixture, cover and let sit in the refrigerator for about 24 hours (or up to 48 hours).

2. 2.

   Afterward strain the marination and reserve. Pat the meat and vegetables dry. First brown the meat all over in hot oil. Add the vegetables, sauté briefly, then stir in tomato paste. Deglaze with cognac and pour enough reserved marination (with the spice bag) until everything is just covered. Season with salt and pepper, cover and simmer gently for about 2 hours on low heat. Add more marination and stock as needed, stirring occasionally.

3. 3.

   Cook the pasta in salted water to al dente.

4. 4.

   Clean and quarter the mushrooms. In a hot pan, brown them in butter for 1-2 minutes. Add them with herbs to the ragout and cook together for about 5 minutes. Remove the spice bag from the ragout and season with lingonberries, salt, and pepper.

5. 5.

   Arrange drained pasta on plates, ladle the ragout over it, and garnish with fresh herbs if desired before serving.