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Wild Boar Ragout with Red Berry Sauce

This rich and aromatic wild boar ragout is a dish deeply rooted in Central European cuisine, particularly in Austria and the Czech Republic. The slow-cooked wild boar, infused with a blend of paprika, rosemary, and celery, is complemented by a vibrant red berry sauce that enhances its deep, gamey flavors with a touch of sweetness and acidity. Traditionally served with boiled potatoes or pilaf, this dish is perfect for special occasions or hearty winter meals. The combination of bold spices and the natural tartness of the berries creates a beautifully balanced sauce that coats the tender meat, making each bite a delightful experience. Whether enjoyed in a rustic countryside setting or as a refined dinner centerpiece, this ragout showcases the timeless appeal of slow-cooked game meats paired with fruit-based sauces.

Main | Austrian | Dairy-Free | Egg-Free | Gluten-Free | Nut-Free | Shellfish-Free | Soy-Free | Wild Boar Stew | Mixing Bowl | Pot | Sieve | Mixed Red Berries | Paprika | Tomato Paste | Wild Boar | Marinating | Searing | Simmering | Stewing | Festive | Winter | Make-Ahead | Overnight | Slow
Time to complete

Prep

30min

Cook

2h

Wait

24h

Total

26h 30min

Ingredients (Makes 6 portions)
  • 1.8 kg / 4 lb wild boar shoulder, cut into large pieces
  • 100 ml / 3.4 fl oz olive oil
  • 2 tbsp tomato paste
  • 400 g / 14 oz mixed red berries
  • 1 tsp brown sugar
  • 2 tbsp sweet paprika powder
  • 2 tbsp celery leaves, finely chopped
  • ½ tsp dried rosemary, finely ground
  • black pepper, coarsely ground
  • salt, to taste
Nutrition Information (per 100g)
  • Calories: 180
  • Fat: 8
  • Protein: 22
  • Carbohydrates: 6
  • Fiber: 2
Directions

Marinating the Meat

  • 1. In a large bowl, combine the paprika, rosemary, celery leaves, black pepper, and olive oil. Add the wild boar pieces, ensuring they are well coated. Cover with plastic wrap and refrigerate for 24 hours.

Preparing the Ragout

  • 2. Remove the meat from the marinade and pat dry with paper towels. Strain the marinade and set it aside.

Cooking the Ragout

  • 3. Heat the olive oil in a large pot over medium-high heat. Sear the wild boar pieces on all sides until browned. Deglaze with the reserved marinade, then stir in the tomato paste and enough hot water to just cover the meat. Season with salt and black pepper.

Simmering and Finishing

  • 4. Reduce the heat to medium and cook for approximately 1½ hours. In a separate bowl, mix the red berries with brown sugar and add them to the pot. Continue cooking for another 30 minutes, or until the meat is tender and the sauce has thickened.

Serving

  • 5. Transfer the ragout to a serving platter and accompany with boiled potatoes or pilaf.
Cookix's Secrets

Alternative Cooking Method

  • Cook in a slow cooker on low for 6-8 hours for extra tenderness.

Alternative Proteins

  • Use venison or beef if wild boar is unavailable.

Bold Flavor Enhancements

  • Add a splash of red wine or balsamic vinegar for extra depth.

Cooking Tips

  • Use a heavy-bottomed pot or Dutch oven for even heat distribution.

Healthier Variation

  • Replace olive oil with avocado oil for a healthier fat profile.

Marinating Tips

  • For deeper flavor, extend the marination time to 48 hours.

Seasonal Tweaks

  • Substitute red berries with cranberries or cherries for a seasonal twist.

Serving Suggestions

  • Pair with a full-bodied red wine such as Cabernet Sauvignon or Syrah.