Ep 12. Secret to Wild Boar Ragu

In the twelfth episode of season 8 of Secrets of a Restaurant Chef, titled "Secret to Wild Boar Ragu," chef Anne Burrell shares her recipe for a delicious and hearty wild boar ragu. Burrell begins by explaining the difference between domesticated pork and wild boar, noting that the latter is less fatty and more flavorful, making it a great meat for ragu.

She then proceeds to demonstrate how to prepare the boar meat for the sauce, starting with a dry rub of salt, pepper, and herbs. Burrell emphasizes the importance of browning the meat thoroughly in order to develop deep flavor in the finished dish. She also discusses how to balance the sweetness of tomatoes and the acidity of red wine in the sauce, adjusting seasoning as needed.

Throughout the episode, Burrell provides tips and tricks for making the perfect ragu, including how to achieve a silky texture and the importance of letting the meat simmer for several hours. She also shares her recipe for homemade pasta, which she pairs with the wild boar ragu for a truly decadent meal.

As with all episodes of Secrets of a Restaurant Chef, Burrell's enthusiasm and passion for cooking are infectious, making for an enjoyable and educational viewing experience. Fans of Italian cuisine, in particular, will appreciate the depth of flavor in the wild boar ragu recipe, as well as Burrell's insights into the cooking techniques that make it so delicious.