Wild Boar
Wild Boar
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Wild Boar
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Post #1 - March 5th, 2007, 5:00 pmAnyone know where to get this?
Thanks!
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Post #2 - March 6th, 2007, 2:29 pmyou can order wild boar parts frozen, and sometimes fresh from www.dartagnan.com. I like the boar flank steaks and the shanks. I did a wild boar shoulder once and thought it needed more fat.
-Will
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Post #3 - March 6th, 2007, 4:33 pmThanks - I also tracked Willd Boar Leg at F & O.
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Post #4 - March 6th, 2007, 4:36 pmI've so far never felt like tracking down wild boar sources, but the mention of it does make me nostalgic for a wild boar paté that I used to buy in the grocery stores in Chile. Wonder if that's available anywhere around here.
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Post #5 - March 6th, 2007, 5:03 pmI'm using it for a famous Mario Batali dish: Wild Boar Ragu with Tagliatelli.
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Post #6 - March 6th, 2007, 7:02 pmmario helped popularize an already famous dish."In pursuit of joys untasted"
from Giuseppe Verdi's La Traviata
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Post #7 - March 7th, 2007, 2:06 pmSnark wrote:I'm using it for a famous Mario Batali dish: Wild Boar Ragu with Tagliatelli.
I just made that recipe a couple of weeks ago with some boneless country ribs I found at Whole Foods. Results were delicious - the ribs were fatty enough that they shredded beautifully and were still succulent upon reheating (not the case with the lamb version I made last weekend - dry and stringy). 2 pounds of ribs for $10 made a quadruple batch of the recipe.
Given the cost/hassle of procuring boar, you may want to opt to do the same. With the red wine and tomato sauce in the recipe, the nuances of boar might be lost...
- Fillay"Grenache is Catholic, Mourvèdre is Huguenot"
- Fabrice Langlois, Château de Beaucastel
