Wild Boar Ragu

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Wild Boar Ragu

Postby Indaswamp » Sun Mar 13, 2011 1:43 pm

I like this recipe with wild boar, venison, rabbit or duck and goose legs...I like to cook it till the meat falls off the bone and then de-bone for plating.. :drool:

(When I use waterfowl, I usually add some additional spices-like thyme, bay leaf or morjoram)

http://www.foodnetwork.com/recipes/mario-batali/pappardelle-with-boar-ragu-recipe/index.html

hope you guy's enjoy it! Ragu does not get it's due!! It is GOOD!!! :yes: :yes:
The Cajun 7 Course Meal; 1 lb. of boudin and a six pack of Abita beer.

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Re: Wild Boar Ragu

Postby Indaswamp » Sun Mar 13, 2011 1:44 pm

bump..gonna make some venison Ragu tonight!! :yes: :thumbsup:
The Cajun 7 Course Meal; 1 lb. of boudin and a six pack of Abita beer.

Save the Marsh, Eat a Nutria!

Never fart in your waders, it'll give you WORTS.
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Re: Wild Boar Ragu

Postby vincentpa » Sun Mar 27, 2011 8:32 pm

Wild game ragu is very good.

Wild boar is a staple in northern Italy. I love it. The Spanish also love to eat wild boar.
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