Recipe for Elk and Wild Boar Ragu with Gnarly Head Cabernet Sauvignon

1. Before starting, make the garlic butter for the bread. The longer it sits the better the butter will be. In a bowl combine the butter, garlic, seasoning blend, and parsley. Set aside.
2. Place a Dutch Oven, like the Napoleon Cast Iron Dutch Oven, onto the barbecue and preheat the cooking grids below the Dutch Oven to medium-low. 
3. Once hot, add the oil to the Dutch Oven and gently cook the onions, carrot and celery until they soften. Add the garlic and cook until fragrant. Brown the meat, adding salt and pepper to taste. 
4. Add the wine to the meat and deglaze the Dutch Oven. Allow the liquid to reduce by at least half before adding the tomato paste, tomatoes and the beef stock. 
5. Tie the herbs together with some string and place them into the Dutch Oven. Cover with the lid, leaving a little space for some of the steam to escape – you want this sauce to reduce. Close the barbecue up and wait. Maybe have a glass of that Cabernet Sauvignon. 
6. Allow the sauce to simmer for at least 60 minutes. 
7. Just before your sauce is done simmering to perfection, light and set your side burner to high. Place a pot of salted hot water over the side burner. Bring it to a boil and cook the pasta of choice until al dente. Bringing water to the boil will take differing amounts of time depending on climate and elevation. Plan accordingly. Save some pasta water just in case. 
8. While waiting for the water, turn the burners that are not under the sauce to medium. Spread the garlic butter onto the slices of bread and toast them on the barbecue over direct heat until light grill marks form. You may need to turn the burners down after placing the bread to prevent flareups. Top with some freshly grated parmesan cheese and keep warm.
9. Stir some pasta water into the sauce and then toss the sauce with the pasta and serve alongside the delicious garlic bread.  

Whether you are cooking to impress or just want to have something unique for dinner, this recipe for Elk and Wild Boar Ragu with Gnarly Head Cabernet Sauvignon is definitely one to keep on hand. Definitely pair it with the Cabernet. A sip of the red wine before a bite will instantly enhance and change the flavor from something delightfully savory to otherworldly. Share your unique BBQ recipes and photos on our social pages like Facebook and Instagram, using the hashtags #SummerJustGotLit, #NapoleonEats and #NapoleonGrills.

Happy Grilling!