Boar ragout

Ingredients for ragout

1 kg of wild boar meat

4 tablespoons lard or vegetable oil

3 medium sized onions

150g of bacon

6 pieces of allspice

5 bay leaves

140g tomato purees

4 tablespoons of cranberry jam

300 ml of red wine

3-4 carrots

6 cloves of garlic cut into pieces

1 tsp of salt

½ tsp ground black pepper

700 ml of water

1-2 medium-sized potatoes for thickening

Side dish – Orzo pasta

3 tbsp vegetable oil

400g of Orzo pasta

750 ml of water

Salt to taste

Directions

1. Cut the meat into cubes. We recommend cutting out the fatty part as it will not fry.

Chop the onions and garlic.

2. Heat 4 tablespoons of lard and add 3 chopped onions. Roast on a low heat until soft as shown in the picture.

3. Add 150g of diced bacon and fry until golden brown.

4.  Add meat and fry for until browned.  

5. Let's prepare the spices. A strainer for spices/tea comes in handy - we mix 6 pcs of allspice and 5 pcs of bay leaves.

6. Add a strainer with spices, 6 cloves of finely chopped garlic, 1 teaspoon of salt and ½ teaspoon of black pepper to the meat. Mix well and let simmer for a few minutes.

7. Add 140g of tomato puree, 4 tablespoons of cranberry jam and 300 ml of red wine. Stir.

8. When alcohol from wine evaporates, add 700 ml of water and add chopped carrots.

Meat and carrots should be covered in water. Continue to simmer. Cook for 1.5-2 hours. Stir the meat time to time and, if necessary, add more water.

9. If you think that the sauce is thin, add grated potato to thicken the sauce.

Cook until the meat is tender.

Side dish – Orzo pasta

1. Heat 3 tbsp of vegetable oil in a saucepan. Add 400g of Orzo pasta and fry until golden. The pasta should have a light brown color.

2. Add 750 ml of water and let simmer while stirring constantly for approximately 10 minutes. Serve.