wild boar legs and shoulders marinating in wine & aromatics & herbs
There’s a few principles that I use whether in a duck ragu, a wild boar ragu, or oxtail vaccinara.
1) I like to use the best quality meat in my ragus (all of my dishes, really). I see chefs doing expensive pop ups using commodity meat. I don’t personally get it. For me, an animal has died so we might as well source the best ones. That’s why I love the flavor of wild, and grassfed, and so on. End of rant 😉 .
2) Intensify the natural flavor with bone and long cooking times […]