Okay, so I’ve been wanting to try something new in the kitchen, and I stumbled upon this idea: bison in wild boar ragu. Sounds kinda fancy, right? But honestly, it wasn’t as hard as I thought it would be. Let me walk you through what I did.
Getting Started
First things first, I had to get my hands on the ingredients. I already had some basic pantry stuff, but I needed the main stars of the show: the meat. So, I hit up my local butcher shop.
- Checked the butcher shop for ground bison and wild boar.
- Picked up about a pound of each.
- Grabbed some onions, carrots, celery, and garlic. Already had those, Score!
- Made sure I had canned crushed tomatoes, red wine, and some herbs.
The Prep Work
Once I got home, it was all about getting everything ready. I started by dicing up the vegetables. Nothing fancy, just a rough chop.
Chopping Vegetables:
Onions, check. Carrots, check. Celery, done. And of course, minced a bunch of garlic, because, well, garlic is amazing.
Cooking Time!
I started by browning the meat. Get a big, heavy pot. This helps to distrubute heat evenly.
- Heated up some olive oil in my big pot.
- Added the ground bison and wild boar.
- Cooked it until it was nicely browned, breaking it up with a spoon.
- Took the meat out and set it aside.
Next, I tossed in the veggies.
- Added the onions, carrots, and celery to the pot.
- Cooked them until they softened up a bit, maybe 5-7 minutes.
- Stirred in the garlic and cooked for another minute, just until it smelled fragrant. Be careful not to burn the garlic!
Now, for the fun part: making the ragu.
- Added the browned meat back into the pot.
- Poured in a good amount of red wine. Let it cook down for a few minutes.
- Added the crushed tomatoes, a little bit of beef broth, and some herbs. I used some dried thyme, oregano, and a bay leaf.
Let it Simmer
Once everything was in the pot, I brought it to a simmer, then turned the heat down low, covered it, and let it cook for a good long while. I think I let it go for about 2.5 hours. The longer, the better, really. Just keep an eye on it and give it a stir every now and then.
The Final Touch
After a few hours, the ragu had thickened up and the flavors had really melded together. I tasted it and added a little salt and pepper to get it just right.
I cooked up some pasta. But you can serve it however you want, maybe with some crusty bread for dipping.
And that’s it! Bison in wild boar ragu. It sounds way more complicated than it actually is. And believe me, the result is totally worth it. It’s rich, flavorful, and something a little different from your usual pasta night. Give it a try!
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