Mouthwatering Wild Boar Ragout

Ragout is of the most endearing dish around the world celebrated by many cultures, stew, tagine, cassoulet, ratatouille, gumbo, carnitas, dal to name a few.

With local ingredients cooked in different types of cooking vessels, simmered in low heat, the moist, juicy, sometimes syrupy, and zestful flavor dish, at the end, conquered our hearts, our souls, and our stomach. It is comfort food for all.

Straight to Recipe

Wild boar ragout

Shopping List l Tool List l Tips & Tricks l Videos l Recipe

This is probably the easiest dish to cook because it is super forgiving. You can hardly go wrong with it, unless of course, you forgot to set your timer and burned the pot.

The key to cook delicious ragout is time. You can’t rush it. Of course, it is even better if you can get fresh and honest ingredients. It takes time to simmer for a while for all the ingredients to emerge the flavors. If you can wait, let it cool off and put it in the frige over night and serve the next day, it would smell and taste even more unbelievable.

Here is one of our many favorite ragout recipe.

Happy cooking!


Shopping List

Ground wild boar
Juniper berries
White peppercorn
Mustard seeds
Bay leaf
All purpose flour
Red wine
Persimmon (substitute with apple, sweet potatoes, or carrots)


Tool List

Iron pot
Wooden spoon
A small mason jar or a small bottle with lid
A knife
A vegetable peeler or a pairing knife
A medium size cutting board


Tips & Tricks

Let the ragout cool off, store in the frig over night to serve the next day. The flavors will become more intense.



Watch steps for cooking our mouthwatering wild boar ragout here:




Mouthwatering Wild Boar Ragout

Print Recipe
Serves: 4-6 Cooking Time: 20 minute prep, 30 minutes cooking


  • 2 lb. ground wild boar
  • 1/2 lb. bacon, cut in small cubes
  • 3 small shallots, chopped
  • 3 garlic gloves, finely chopped
  • 1 1/2” ginger, peeled and finely chopped
  • 3 cloves, coarsely crushed
  • 10 Juniper berries, coarsely crushed
  • 8 White peppercorn, coarsely crushed
  • 1 tbsp. Coriander, coarsely crushed
  • 1 tbsp. Mustard seeds, coarsely crushed
  • 1 bay leaf
  • 1/2 tbsp. all purpose flour
  • 5 cups dry red wine
  • 3 cups persimmon, cut in large cubes



Heat the pot with medium high heat.


Add bacon.


Stir the bacon until bacon fat starts to render.


Add shallots, garlic, ginger, and continue to stir.


Brown shallots.


Add ground wild boar


Add spices and continue to stir.


Brown the meat


Add persimmon


Add wine


When mixture is boiling, add bay leaf


Combine flour and 1/4 cup of water in the mason jar, shake well.


Add flour water mixture into the cooking pot and stir.e


Turn the heat to low heat and simmer for 30 minutes.


Tips Let the ragout cool off, store in the frige over night to serve the next day. The flavors will become more intense.

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