Season 11 Episode 3

Outdoor Show 4th October


Tip Of The Week.

When field dressing your deer be sure to look for old scars where a broadhead may have entered. Nothing can ruin your day more than cutting your fingers on a broadhead that is still in the animal. Look the animal over closely your arrowhead may still be in it also. Fill your tag out immediately but you do not have to attach it to the carcass until you leave it somewhere.


Recipe Of The Week.

Wild Boar Ragu


  • 2lbs wild boar, cut into 1 to 2 inch pieces (Shoulder and leg meat work really well for this)
  • 2cups red wine (Something hearty, like a Chianti or Sangiovese)
  • 1onion, small dice
  • 3cloves garlic, crushed
  • 3sprigs fresh thyme
  • 1tbs fresh oregano
  • 1whole clove

Main Dish

  • 1large carrot, small dice
  • 2ribs celery, small dice
  • 14oz canned crushed tomatoes
  • 2tbs tomato paste
  • 2cups stock


  1. Combine the marinade ingredients in a sealable bag and refrigerate overnight.
  2. Strain the boar from the marinade, reserving both.
  3. In a large stock pot or Dutch oven, heat about 2 tbs olive oil over medium heat. Once the oil starts to shimmer, add the meat and simmer until lightly browned. Depending on the size of the pot, you may need to work in batches. Remove meat and set aside.
  4. Sauté the carrot and celery until softened, about 5 minutes. Add the reserved marinade, tomatoes, tomato paste, and stock. Bring to a simmer to let some of the alcohol cook out, about 2-5 minutes. Return the meat to the pot, along with any juices from the plate. Bring to a simmer then partially cover and let cook until the meat is fork tender, about 1 1/2 to 2 1/2 hours. If the sauce dries out too much, add about 1 cup water (or stock, to taste).
  5. Once tender, pull the meat to shreds with two forks. Serve over a hearty pasta like tagliatelle, pappardelle, or gnocci. A crusty piece of bread makes a great accompaniment too.