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RECIPE FOR ELK AND WILD BOAR RAGU WITH GNARLY HEAD CABERNET

BY: ANDREA ALDEN & ORIGINALLY POSTED ON NAPOLEON.COM

If you are looking for a fancy barbecue recipe for dinner, then you have come to the right place. This recipe for Elk and Wild Boar Ragu features the powerful and savory flavors of Gnarly Head Cabernet Sauvignon and pairs them perfectly with a pasta dinner that is worthy of your refined palate. While not the most traditional way of preparing a Ragu-style sauce, this combo of flavors, along with delicate herbs to spice it, will be a delight for all who partake. Don’t forget a heaping helping of garlic bread.

PREP TIME

20 Min

COOK TIME

75 Min

FEEDS

6

INGREDIENTS

2 tbsp.
oil, neutral, high-temp 
1 largeonion, diced
1 largecarrot, peeled and diced
1 large stalkcelery, diced
4 clovesgarlic, minced
½ lb.ground Boar
½ lb.
ground Elk
Salt and pepper to taste
¾ cupCabernet Sauvignon
2 tbsp.tomato paste
1 can/28 oz./796mlplum tomatoes, chopped
½ cupbeef stock
1 stalkfresh rosemary
3 sprigsfresh thyme
1 sprigfresh oregano
1bay leaf
5 cupstubular pasta like penne, ziti or rigate
Fresh parmesan for garnish
Garlic Bread

6 slicesyour favorite bread
½ cup butter, softened
2 clovesgarlic, minced
2 tsp.Garlic and Herb with Black Pepper and Sea Salt seasoning
2 tsp.dried parsley
Freshly grated parmesan to taste

DIRECTIONS

1. Before starting, make the garlic butter for the bread. The longer it sits the better the butter will be. In a bowl combine the butter, garlic, seasoning blend, and parsley. Set aside.

2. Place a Dutch Oven, like the Napoleon Cast Iron Dutch Oven, onto the barbecue and preheat the cooking grids below the Dutch Oven to medium-low. 

3. Once hot, add the oil to the Dutch Oven and gently cook the onions, carrot and celery until they soften. Add the garlic and cook until fragrant. Brown the meat, adding salt and pepper to taste. 

4. Add the wine to the meat and deglaze the Dutch Oven. Allow the liquid to reduce by at least half before adding the tomato paste, tomatoes and the beef stock. 

5. Tie the herbs together with some string and place them into the Dutch Oven. Cover with the lid, leaving a little space for some of the steam to escape – you want this sauce to reduce. Close the barbecue up and wait. Maybe have a glass of that Cabernet Sauvignon. 

6. Allow the sauce to simmer for at least 60 minutes. 

7. Just before your sauce is done simmering to perfection, light and set your side burner to high. Place a pot of salted hot water over the side burner. Bring it to a boil and cook the pasta of choice until al dente. Bringing water to the boil will take differing amounts of time depending on climate and elevation. Plan accordingly. Save some pasta water just in case. 

8. While waiting for the water, turn the burners that are not under the sauce to medium. Spread the garlic butter onto the slices of bread and toast them on the barbecue over direct heat until light grill marks form. You may need to turn the burners down after placing the bread to prevent flareups. Top with some freshly grated parmesan cheese and keep warm.

9. Stir some pasta water into the sauce and then toss the sauce with the pasta and serve alongside the delicious garlic bread.  

Whether you are cooking to impress or just want to have something unique for dinner, this recipe for Elk and Wild Boar Ragu with Gnarly Head Cabernet Sauvignon is definitely one to keep on hand. Definitely pair it with the Cabernet. A sip of the red wine before a bite will instantly enhance and change the flavor from something delightfully savory to otherworldly. 

Dice the celery, carrot and onion, prep the herbs, and other ingredients

Have ready, the meat, salt, pepper, wine, tomato, herbs and stock

Once the carrots, onion, and celery are softened, brown the meat. Deglaze with wine

Add the paste, tomato and stock

Add the herbs

Grill the bread

Serve, family-style with a large spoon

Try a sip of the Gnarly Head Cabernet Sauvignon and then a bite of the ragu. Completely changes the whole meal.

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