Wild Boar Ragout with Homemade Ribbon Noodles

Pasta dishes are always a good idea!

Cut the leg of wild boar into 3 cm cubes. Place in a large enough bowl, fill with the red wine, add rosemary, bay leaf, thyme, shallots and garlic and marinate everything together for one night.

Pour the meat into a colander, reserving the red wine marinade. Heat the olive oil, fry the meat in it until golden brown, season with salt and pepper. Pour in the red wine marinade and the game stock and cover with a lid. Simmer the ragout gently on low heat for about 1 hour. Top up with the whipped cream and continue to simmer gently for a further 40 minutes. Remove the soft meat from the sauce and reserve. Remove the sprigs of thyme and rosemary and bay leaves, season the sauce strongly with salt and freshly ground pepper and whisk with a hand blender until creamy. Form the meat into the sauce one more time and fold in the whipped cream and parsley.

Homemade ribbon noodles: Prepare all the ingredients into a smooth dough. Take out, form a smooth ball with your hands and let rest wrapped in plastic wrap for about 1 hour. Cut a piece of the dough into small pieces, flatten and roll out thinly using a pasta machine. Then cut into the desired pasta width using the appropriate rollers.

Make the pasta al dente in enough salted water, drain and rinse briefly. Mix the honey with the butter in a frying pan.

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