Main Dish

Wild Boar Ragu with Cremini Mushrooms and Dried Cherries over Polenta

Kokomo Winery

4791 Dry Creek Road
Healdsburg , CA 95448

  • RECIPE YEAR: 2013
  • RECIPE BY: Jason Denton, Jackson’s Bar & Oven
  • YIELD: Serves 6
  • PAIRS WELL WITH: Kokomo Pinot Noir

Wild boar is relatively easy to find from Sonoma County butchers and some gourmet markets. If you can’t find boar, use lamb, venison or pork shoulder instead.

Wild Boar Ragu

  • 1/4 cup olive oil
  • 1/4 pound pancetta or bacon, cut into small dice
  • 1 1/2 pounds wild boar shoulder, cut into 1/2-inch cubes
  • Salt and freshly ground pepper, to taste
  • 1 cup finely chopped yellow onions
  • 1/2 cup finely chopped celery
  • 1/2 cup finely chopped carrots
  • 1 pound cremini mushrooms, stemmed and sliced
  • 1 tablespoon minced garlic
  • 1 cup Kokomo Pinot Noir
  • 1 can (14 ounces) diced tomatoes with juices
  • 1 cup pork or chicken stock
  • 1 tablespoon chopped fresh sage
  • 1 tablespoon fresh thyme leaves, chopped
  • 1/2 cup dried Bing cherries
To prepare the ragu, in a large, heavy pot over medium-high heat, warm the olive oil. Add the pancetta and cook, stirring often, until the fat is rendered and the pancetta is light brown and crisp, about 2 minutes. 

Season the boar with salt and pepper and add to the pot. Cook until the meat is browned on all sides, 7 to 10 minutes. Add the onions, celery, carrots and mushrooms and cook, stirring often, until the vegetables are very soft and starting to caramelize, 10 to 12 minutes. Add the garlic and cook, stirring, for 1 minute. 

Add the wine and deglaze the pan, stirring to scrape up the browned bits, Cook until the liquid is almost evaporated, 3 to 4 minutes. Add the tomatoes with juices, stock, 1 tablespoon salt, 1/2 teaspoon pepper, the sage, thyme and cherries and bring to a boil. Reduce the heat to medium-low, cover and simmer, stirring occasionally, until the meat is very tender and the sauce is thick and fragrant, about 1 1/2 hours. 

Polenta and Serving

  • 3 cups water
  • 3 cups milk
  • 2 teaspoons salt
  • 1 1/2 cups yellow cornmeal
  • 3 tablespoons unsalted butter
  • 1/2 cup grated Pecorino Romano cheese
  • Minced fresh flat-leaf parsley for garnish
To prepare the polenta, in a large, heavy saucepan, combine the water and milk and bring to a boil. Add the salt and gradually whisk in the cornmeal. Reduce the heat to low and cook, stirring often, until the mixture thickens and the cornmeal is tender, about 15 minutes. Remove from the heat. Add the butter and cheese and stir until melted.

Serve the ragu over the polenta and garnish with parsley.

Kokomo Winery

4791 Dry Creek Road
Healdsburg , CA 95448