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Teller mit Pappardelle und Wildschweinragout, gehobeltem Parmesan und Thymian, daneben ein Rotweinglas mit Cabernet Sauvignon

Wild Boar Ragout with Pappardelle

Tenderly braised wild boar in a rich red wine sauce with root vegetables, thyme, and juniper, served on wide pappardelle with shaved Parmesan. A dish for those first cool autumn evenings—rustic, hearty, and full of depth. Pair it with the Claymore “Bittersweet Symphony” Cabernet Sauvignon 2024 from the Clare Valley: boysenberry, mint chocolate, and graphite-tinged tannins.
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Prep Time 25 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 55 minutes
Course Fall Dish, Pasta, Wild
Cuisine Rustic, Seasonal
Servings 2 people
Calories 780 kcal

Equipment

  • 1 Schmortopf mit Deckel (Gusseisen)
  • 1 Großer Topf für die Pasta
  • 1 Küchenreibe für Parmesan
  • 1 Feines Sieb

Ingredients
  

FOR THE RAGU:

  • 500 g Wild boar shoulder or leg into 2-cm cubes
  • 2 Tablespoon of olive oil
  • 1 Onion finely diced
  • 1 carrot finely diced
  • 1 Stalk of celery finely diced
  • 2 garlic cloves chopped
  • 2 1 tablespoon of tomato paste
  • 200 ml dry red wine
  • 400 ml Game stock or rich beef broth
  • 2 bay leaves
  • 2 sprigs of thyme
  • 1 A sprig of rosemary
  • 4 Juniper berries pressed
  • sea salt freshly ground black pepper

FOR THE PASTA:

  • 250 g Pappardelle fresh or dried
  • Coarse sea salt

FOR SERVING:

  • 50 g Parmesan cheese freshly sliced
  • Fresh parsley or thyme leaves
  • Extra virgin olive oil
  • Freshly ground black pepper

Instructions
 

PREPARATION:

  • Pat the wild boar meat dry and cut it into 2-cm cubes.
  • Finely dice the onion, carrot, and celery.
  • Finely chop the garlic.
  • Have the thyme, rosemary, and bay leaf ready.

COOKING STEPS:

  • Heat the olive oil in a Dutch oven over high heat.
  • Sear the wild boar cubes in batches over high heat until they are browned on all sides.
  • Remove the meat and set it aside.
  • Sauté the onion, carrot, and celery in the cooking fat over medium heat for 5 minutes.
  • Add the garlic and sauté for 1 minute.
  • Stir in the tomato paste and sauté for 2 minutes, until it's lightly caramelized.
  • Deglaze with red wine and let it reduce completely.
  • Return the meat to the pot.
  • Pour in the game stock until the meat is just covered.
  • Add bay leaves, thyme, rosemary, and juniper berries.
  • Season with salt and pepper.
  • Bring to a boil, then reduce the heat and cover with a lid.
  • Simmer over low heat for 2 to 2.5 hours, until the meat falls apart easily.
  • Stir occasionally and add a little more broth if needed.
  • Remove the sprigs of herbs and bay leaves.
  • If necessary, simmer the sauce uncovered until it thickens to a creamy consistency.
  • Season with salt and pepper.

COOKING PASTA:

  • Bring a large pot of salted water to a boil.
  • Cook the pappardelle al dente according to the package directions.
  • Before draining the pasta, scoop out one cup of the pasta water.
  • Drain the pasta and add it directly to the ragout.
  • If necessary, thin the mixture with a little pasta water.

SERVE:

  • Arrange the pappardelle with the ragout in preheated deep plates.
  • Sprinkle with shaved Parmesan.
  • Sprinkle fresh parsley or thyme leaves on top.
  • Finish with a dash of olive oil and black pepper.
  • Serve the Claymore Cabernet Sauvignon at 16–18 °C with this dish.

SIDE DISHES:

  • Creamed Savoy Cabbage with Nutmeg
  • Rustic Sourdough Bread
  • Lamb's Lettuce with Toasted Walnuts and Balsamic Vinegar

Nutrition

Calories: 780kcalCarbohydrates: 62gProtein: 48gFat: 32g
Keyword Australia, Cabernet Sauvignon, Clare Valley, Claymore, Fall Recipe, Game Dish, Pappardelle, Wild Boar Ragout
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