Pappardelle with Wild Boar
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 13 hrs |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 800 g ame (boar neck or le, boneless)
- 350 ml wine, red
- 5 sprigs thyme
- 2 bay leaves
- 3 tablespoon olive oil
- 400 ml game stock
- 500 ml whipped cream
- 2 teaspoons cornstarch
- 250 g ribbon pasta, (pappardelle) very broad
- salt and pepper
Print Recipe
Pin Recipe Instructions
- The day before, cut the meat into approx. 3 cm cubes and mix in a bowl with the red wine, 4 sprigs of thyme and the bay leaves and marinate overnight.
- The next day, pour the meat into a colander and collect the marinade.
- Heat the olive oil and fry the meat in it over medium heat, season with salt and pepper and add the marinade and game stock.
- Cook uncovered over a medium heat for 60 minutes.
- Add the cream and cook on top for another 40 minutes. Remove the meat with a slotted spoon and place in a bowl.
- Remove the bay leaves and thyme and puree the sauce with a cutting stick.
- Mix the cornstarch with a little water and use it to thicken the sauce. Cook for another minute and set aside.
- Cook the pasta according to the instructions on the packet and drain into a sieve.
- Important: collect approx. 60 ml of pasta water.
- Now add the pasta water, meat, sauce and pasta one after the other in portions to a large pan (wok is also good) and heat while stirring. The pasta should be wrapped in the sauce really nicely. Sprinkle with the rest of the torn thyme leaves.
- Serve on preheated plates.
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