Wild boar ragù braised in Gigue, with pappardelle

A dark, deep ragù, gently braised for three hours in Gigue, draped over broad pappardelle. Time you can taste — and that gives the fruit-forward Gigue a hearty home.

Beef & Game Category

30 MIN Prep time

180 MIN Cook time

4 people Servings

Wild boar ragù braised in Gigue, with pappardelle

Preparation

Searing the meat

Cut the wild boar shoulder into large cubes, pat dry and sear well in olive oil in batches. Remove.

Soffritto

Finely dice the onion, carrot and celery and sweat them slowly. Add the garlic and tomato paste and toast briefly.

Deglazing with Gigue

Deglaze with the Gigue and reduce by about half, until the alcohol has cooked off and the aromas have gained depth.

Braising & finish

Return the meat, pour in the beef stock, add the juniper and bay leaves and braise covered over very low heat for about 3 hours. Pull apart coarsely, reduce the sauce, toss with the cooked pappardelle and serve with Parmesan.

Why this wine?

The fruit-forward, lively Gigue is already in the dish as a sauce and closes the circle on the palate — its fine tannins carry the hearty game without weighing it down.

Good to know

Tips & insights

Marinate the wild boar overnight in a little Gigue with juniper and bay; this softens the gamey flavour.
Pat the meat dry and sear it in batches so roasting aromas develop.
Reduce the wine used for deglazing first, to drive off alcohol and raw acidity.
Braise the ragù long and gently until the meat falls apart, then coarsely pull it.
Cook the pappardelle very al dente and finish it in the ragù with a little pasta water.

Frequently Asked Questions

Which wine pairs with wild boar ragù?

The Gigue. It is already in the dish as the braising wine and closes the circle on the palate: fruit-forward and lively, its fine tannins carry the hearty game without weighing it down. If the ragù is especially robust, the Sarabande gives it more density, spice and length.

How do I take the strong flavour off wild boar?

A marinade of red wine, juniper, bay and root vegetables overnight softens the strong aroma. Vigorous searing and long, gentle braising round it further. Good wild boar from a trustworthy source already tastes fine; the spices underline the character rather than mask it.

Can I prepare the ragù ahead?

Yes, the ragù even gains when it rests for a day. Braise it until done, let it cool and keep it refrigerated. Before serving, reheat it gently and toss the freshly cooked pappardelle in only then, so the pasta stays al dente.

What can replace wild boar?

Out of season, beef from the shoulder or shin makes an equally hearty ragù. Venison or deer also work well and stay in the game register. Adjust the braising time to the cut and keep the juniper and bay for the characteristic seasoning.

The wine to pair