After having this in Tuscany a couple of times, I knew it had to make it onto my menu.

With some difficulty I finally managed to locate a supplier for wild boar. Not the easiest meat to find in Vancouver, but Costco ships it right to you, if you’re willing to buy 10 pounds of it. Next-day delivery, and at a pretty reasonable price too.

This has to be one of my favorite pastas now.

If you have a couple hours and can get yourself some boar, you should give it a go.

I have also tried it with kangaroo and that was pretty good too.

Ingredients:

100 grams pancetta
1 large onion, finely chopped
2 stalks celery, finely chopped
1 carrot, finely grated
5 cloves garlic
1 pound wild boar
1 cup white wine
2 cups chicken stock
1 cup heavy cream
4 bay leaves
Salt and pepper
EVOO and butter for sauteing

Method:

In a heavy bottomed pot on medium heat brown wild boar. Set aside. Saute the pancetta until crispy and set aside.

Turn down the temperature and saute the vegetables for 10 minutes. Add garlic and saute until fragrant.

Turn the heat up, add the white wine and reduce by half.

Return the wild boar and the pancetta to the pot.
Add the chicken stock, heavy cream and bay leaves.

Reduce the heat and simmer partially covered for one and a half to two hours until the sauce reaches a thickened consistency.

Remove the bay leaves.

Serve with a broad noodle such as tagliatelle or pappardelle.