Description
A unique twist on traditional Italian ragu, combining the hearty flavors of bison and wild boar for a rich, satisfying meal.
Ingredients
Scale
- 1 lb Bison Meat, cut into bite-sized pieces
- 1 lb Wild Boar Meat, cut into bite-sized pieces
- 2 cups Tomatoes, canned or fresh
- 1 cup Red Wine
- 1 Onion, chopped
- 4 Garlic cloves, minced
- 2 Carrots, diced
- 2 Celery stalks, diced
- 1 tsp Thyme, fresh or dried
- 1 tsp Rosemary, fresh or dried
- 2 Bay Leaves
- Optional: 100g Pancetta, diced; 1 cup Mushrooms, sliced
Instructions
- Select the meats: Choose well-marbled bison and wild boar.
- Prepare the meats: Trim excess fat and cut into bite-sized pieces.
- Marinate (optional): Use red wine, garlic, and herbs for enhanced flavor.
- Brown the meats in a Dutch oven over medium heat with olive oil.
- Sauté the onions, garlic, carrots, and celery until softened.
- Deglaze the pot with red wine, scraping up browned bits.
- Combine the meats, tomatoes, remaining wine, and herbs; stir well.
- Simmer on low for 2-3 hours, stirring occasionally.
- Finish and serve over pappardelle, polenta, or gnocchi with fresh herbs or parmesan.
Notes
For added depth, consider incorporating other game meats or adjusting cooking methods with a slow cooker.
- Prep Time: 30 minutes
- Cook Time: 180 minutes
- Category: Main Course
- Method: Braising
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg
Keywords: ragu, bison, wild boar, Italian cuisine, game meat, hearty dish, comfort food