Wild Boar Bolognese

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Credit: Kory Stewart, Executive Chef, Americano Restaurant, San Francisco
The National Culinary Review, June 2014


1 bone-out wild boar head
1 boneless wild boar shoulder
1 T. butter
1 wild boar liver, soaked 24 hours
1 wild boar heart, blood clots removed, soaked 24 hours
4 shallots, sliced
3 onions, small diced
2 garlic cloves, sliced thin
2 cans tomato paste
1 cup white wine
ΒΌ cup champagne vinegar
2 cups milk
2 quarts pork stock
1 star anise
5 cloves
2 bay leaves
Thyme sprigs
5 lbs. fresh fettuccine (from a good Italian market)


1. Put pig head and shoulder in cold large rondeau, flesh side down. Turn heat to medium-high; cook until flesh is nicely browned. Remove.

2. Remove excess fat. Add butter. Add liver and heart; lightly caramelize on both sides. Add shallots.

3. Chill meat and organs overnight, or until cold throughout. Grind meat and organs separately through small die.

4. Put ground meat in medium rondeau. Return to grill; render, occasionally scraping with wooden spoon until most fat has rendered out. Drain fat in perforated pan.

5. Add onion and garlic to rondeau; sweat. Add tomato paste; sweat. Add white wine, champagne vinegar, milk and pork stock. Add meat back to mixture. Add sachet of star anise, cloves, bay leaves and thyme. Simmer on low flame about 1 hour.

6. To finish, add about 20% ground organ meat, to taste. Serve with pasta.


20 servings


Game, Main Dish, The National Culinary Review

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