Recipe Blog - Feature - Elk And Boar Ragu

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

By: Andrea Alden

If you are looking for a fancy barbecue recipe for dinner, then you have come to the right place. This recipe for Elk and Wild Boar Ragu features the powerful and savory flavors of Gnarly Head Cabernet Sauvignon and pairs them perfectly with a pasta dinner that is worthy of your refined palate. While not the most traditional way of preparing a Ragu-style sauce, this combo of flavors, along with delicate herbs to spice it, will be a delight for all who partake. Don’t forget a heaping helping of garlic bread.

Prep Time
20 min
Cook Time
75 min
Yield
6
Difficulty
Easy

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

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Ingredients

Method

Photos

Ingredients

2 tbsp.

oil, neutral, high-temp 

1 large

onion, diced

1 large

carrot, peeled and diced

1 large stalk

celery, diced

4 cloves

garlic, minced

½ lb.

ground Boar

½ lb.

ground Elk

Salt and pepper to taste

2 tbsp.

tomato paste

1 can/28 oz./796ml

plum tomatoes, chopped

½ cup

beef stock

1 stalk

fresh rosemary

3 sprigs

fresh thyme

1 sprig

fresh oregano

1

bay leaf

5 cups

tubular pasta like penne, ziti or rigate

Fresh parmesan for garnish


Garlic Bread

6 slices

your favorite bread

½ cup

butter, softened

2 cloves

garlic, minced

2 tsp.

dried parsley

Freshly grated parmesan to taste

Method
  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!

Recipe Blog - Elk And Boar Ragu - Ingredients

Dice the celery, carrot and onion, prep the herbs, and other ingredients

Recipe Blog - Elk And Boar Ragu - Ingredients2

Have ready, the meat, salt, pepper, wine, tomato, herbs and stock

Recipe Blog - Elk And Boar Ragu - meat and wine

Once the carrots, onion, and celery are softened, brown the meat. Deglaze with wine

Recipe Blog - Elk And Boar Ragu - tomato

Add the paste, tomato and stock

Recipe Blog - Elk And Boar Ragu - herbs

Add the herbs

Recipe Blog - Elk And Boar Ragu - Bread

Grill the bread

Recipe Blog - Elk And Boar Ragu - Serve1

Serve, family-style with a large spoon

Recipe Blog - Elk And Boar Ragu - Serve2

Top with freshly grated parmesan

Recipe Blog - Elk And Boar Ragu - Serve3

Try a sip of the Gnarly Head Cabernet Sauvignon and then a bite of the ragu. Completely changes the whole meal

AndreaAlden
Andrea Alden

I used to be the Sultana of Sizzle, but you can call me Andrea. I have always been passionate about food. Even though I was majoring in Art and Graphic Design, I would frequently be found cooking for my friends and family.

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Recipe Blog - Elk And Boar Ragu - Ingredients

Dice the celery, carrot and onion, prep the herbs, and other ingredients

Recipe Blog - Elk And Boar Ragu - Ingredients2

Have ready, the meat, salt, pepper, wine, tomato, herbs and stock

Recipe Blog - Elk And Boar Ragu - meat and wine

Once the carrots, onion, and celery are softened, brown the meat. Deglaze with wine

Recipe Blog - Elk And Boar Ragu - tomato

Add the paste, tomato and stock

Recipe Blog - Elk And Boar Ragu - herbs

Add the herbs

Recipe Blog - Elk And Boar Ragu - Bread

Grill the bread

Recipe Blog - Elk And Boar Ragu - Serve1

Serve, family-style with a large spoon

Recipe Blog - Elk And Boar Ragu - Serve2

Top with freshly grated parmesan

Recipe Blog - Elk And Boar Ragu - Serve3

Try a sip of the Gnarly Head Cabernet Sauvignon and then a bite of the ragu. Completely changes the whole meal