How To Cook Wild Boar Ragout with Chef Robert Kraatz

How To Cook Wild Boar Ragout

Flora Bama chef holding Wild Boar Ragout

Jeff Sanders

Chef Robert Kraatz of the Flora Bama Yacht Club, gives Intercoastal Safaris an inside look on how to prepare wild boar ragout from inside your own home. Check out the video to see how it all comes together. 

I wrote this recipe based on the assumption of 1 lb of meat Wild Boar Ragout 1lb Wild Boar

WILD BOAR RAGOUT

  • 1/2 Cup Diced Onion
  • 1/4 Cup Diced Celery
  • 1/4 Cup Diced Carrots
  • 1 tbsp Minced Garlic
  • 8oz Crushed Tomato
  • 1.5 tbsp Salt
  • 1 tbsp Black Pepper
  • Soy Sauce
  • Hot Sauce
  • Apple Cider Vinegar
  • 4oz/1.5cup Red Wine of Choice

1.) In a Dutch Oven heat roughly 2-3 tbsp of Olive Oil over high heat. *turn on your fan!!*

2.) Cut meat into 1-1.5 inch squares. 

3.) Sear off the meat on all sides, and then remove from Dutch Oven. Drain off excess fat so that your back to the original volume of oil.

4.) Reduce heat to medium-high. Sweat Onion, Carrot, and Celery until the Onion and Celery are golden-brown and the Carrots have begun to soften. 

5.) Add Garlic, continue cooking for 45 seconds to one minute, waiting in Garlic to bloom and become fragrant.

6.) Add Red Wine, allow to reduce by 3/4 volume. Add Tomatos, Meat, and seasonings. Stir to combine. Add a couple drops of Soy Sauce, two dashes of Hot Sauce, and 1/2 tbsp Vinegar. Add water to the top of meat.

7.) Cover and reduce for 1-1.5 hours, stirring occasionally. If Water cooks out drying Ragout periodically add 1/4 Cup at a time. Continue until meat reaches desired tenderness. Serve over sides of your choice and enjoy!!!

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Posted on March 24, 2017