(Check out Brian Ries' story of hunting wild pig in the Florida badlands.)
SERVES 4
Wild hog country rib ragù
1/4 cup extra virgin olive oil
6 wild hog country ribs
1 medium yellow onion, diced
1 medium carrot, diced
1 rib celery, diced
4 cloves garlic, sliced paper-thin
1 tablespoon freshly chopped rosemary
2 teaspoons red pepper flakes (optional)
1 cup dry white wine
1½ cups canned whole peeled tomatoes, with juice
kosher salt and freshly ground black pepper, to taste
1. Rinse ribs, pat them dry, then season well with salt and pepper.
2. Heat oil over medium-high heat in a large, heavy-bottomed enamel pot. Brown ribs
This article appears in Nov 25 – Dec 1, 2009.