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Previous Item: Sous Vide Wild Boar Ragù with Nepitella over Creamy Polenta ($16 Per Person / Time to Cook: 30 min. / Cook by Day: Monday)

$32.00
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Meal Description

Wild Boar, also known as Wild Hog, Feral Pig, Feral Hog, Old World Swine, Razorbacks, or Eurasian Wild Boar, have been hunted since ancient times.  Starting with the Greeks and Romans, Wild Boar remained a source of food throughout the middle ages.  Today, Wild Boar is treasured throughout Europe and Asia for its taste, and is known as Sanglier in French and Cinghiale in Italian.


Wild boar meat is similar to pork, however with a dark red color and more intense flavor, but without the gameness.  Their diet includes acorns, grass, roots, apples or really anything they can find, and it is the diet which gives the meat its unique flavor profile.  As with most game meat, Wild Boar is relatively healthy being much leaner than pork with less fat and cholesterol with a greater nutritional value.  


Our Wild Boar comes from Texas and are truly wild, as they are hunted and then processed in USDA facilities.  Truly a free range animal, Texas state laws requires the board must be captured alive and humanely handled for harvest purposes.


We will first brine the Wild Boar in a solution of 5% salt and aromatics.   The brine will help dissolve part of the protein structure leading to greater absorption capacity. These dissolved proteins creates more tender meat and the flavor improves by allowing the aromatics in the brine to be absorbed into the meat.  The Wild Boar will then be cooked Sous Vide for several hours, thus allowing the final dish to be completed in less than 30 min.  


A ragù is an Italian Meat sauce, typically flavored with tomato and herbs.  We will provide Guanciale, or Italian cured pork jowl, as a base for the sauce to which mirepoix, tomato, Nepitella, and Red Wine/Stock will be added.  The last step is to reheat the Sous Vide Wild Boar in the sauce.  The Wild Boar Ragù is to be served over creamy polenta.  


Ingredient focus: Nepitella, or Calamintha, is an herb native to the southern Mediterranean and commonly used in Tuscany, although rarely found in the U.S.  The herb looks like a large-leaved oregano but tastes minty with undertones of basil or oregano.  This Mediterranean herb is a perennial and can be substituted in most recipes requiring mint and/or oregano. In Tuscany, where it grows wild, it is served with just about anything, including mushrooms and green vegetables, as well as game meat, beef, lamb, and even fish.  


Bon Appétit!


Time to Cook:  30 min.

Cook by Day: Monday


Items included (serves 2)

Sous Vide Wild Boar

Guanciale (Cured Pork Jowl)

Nepitella

Mirepoix

Flour (for Roux)

Tomatoes and Tomato Paste

Reduced Red Wine & Veal Stock

Polenta & Milk


*Menu items subject to slight variation based on the availability of fresh ingredients; Picture is not necessarily representative of final dish

Meal Contains (including add-ons):  Milk, Wheat.  We store, portion, and package various meal kits containing all eight (8) major allergens (milk, wheat, egg, soy, fish, shellfish, peanuts, and tree nuts) and cannot guarantee that cross-contamination will not occur between kits.


Add-on Checkout Items

Extra Serving

Extra Wild Boar Meat


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