Sunday, April 19, 2009
Grilled and Braised Boar Rib Ragou with Wide Egg Noodles
The title really says it all. I came across some Wild Boar ribs at the Fish Guy and grilled them with a light rub. Had some left over, so later that same week I pulled all of the meat from the bones and braised them in some white wine, onion, garlic, grainy mustard and chicken stock. I then wilted in some red shredded cabbage and tossed it with some egg noodles and fresh basil.