Monday May 12
This was our fifth, and last, variation on the wild boar loin that we started on last Saturday. It was made out of the cup or two of leftovers of Boar IV, Tuesday's combined stew.
We took the stew, including its potatoes, carrots, and juices, threw it in the Robo-Coupe, and chopped it up until it was fairly smooth. That made the filling for the ravioli, which we made in our usual fashion, as here.
The sauce was based on the one here. The marsala is the key ingredient, and we use veal broth cubes. Then we threw in whatever extra chopped boar didn't make it into the ravioli. That made the sauce thick, and more boar-y (not boar-ing).
And come to think of it, porcini means "little pigs" anyway, so we had wild pig ravioli with piggy sauce. I think this, and the original long-simmered stew, are the best boar recipes we got out of this experience.
1 comment:
Sounds delicious. I can't wait to try this with the rest of my wild boar sausage ... then I'll make it again next time I have a boar tenderloin. Thanks for sharing your recipe! Best, Emily
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