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Staub White and more

D’artagnan Wild Boar Ragu


  • 5 lbs D’Artagnan wild boar stew meat
  • 4 tbsp olive oil
  • 4 cups medium diced yellow onion
  • 4 large cloves of garlic, minced
  • 8 links D’Artagnan wild boar sausage, each cut into 4 pieces
  • 8 oz D’Artagnan wild boar bacon, diced
  • 1 cup red wine
  • 15 oz D’Artagnan veal demi-glace
  • ½ cup tomato paste
  • 3 bay leaves
  • 1 tsp fresh thyme leaves or ¼ tsp dry
  • 1 pound D’Artagnan fresh organic chef’s mix mushrooms
  • salt and pepper to taste


Season the meat by tossing it in a large bowl with salt and pepper. Heat 2 tbsp of olive oil in a large heavy skillet and brown the wild boar stew meat in batches over high heat to sear in the juices. Add olive oil as needed with each batch. Let the meat drain in a colander set over a bowl to reserve the juices.

In a large Dutch oven or ovenproof casserole, cook the wild boar sausage and diced wild boar bacon until browned, then add the onion and cook over medium-high heat, stirring frequently, until onion is also browned, about 10 minutes. Reduce the heat if onion begins to burn. Add the garlic and sauté for 2 minutes more.

Preheat the oven to 350º F. Add the wine and demi-glace and bring the liquid to a boil, stirring frequently. Add the tomato paste, wild boar stew meat and bay leaves. Skim the fat from the reserved meat drippings and add the drippings to the stew; mix well and reduce to a simmer immediately. Simmer for 10 minutes, skimming off any fat that rises to the surface. Cover the pot and cook in the preheated oven for 2 for3 hours. Check occasionally as it cooks and skim off any fat from the surface.

Heat 2 tbsp olive oil in a pan and sauté 1 lb mushrooms

Remove the casserole from the oven and serve immediately, or let the casserole stand, covered, and reheat before serving.

To plate, arrange the sautéed mushrooms around the ragu or layer atop each portion.

This stew will keep in the refrigerator for 4 to 5 days.

by D’Artagnan

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