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Wild hog ragout

Wild Hog Ragout with cinnamon spice tomato sauce

The warm and hearty touch in this wild hog ragout makes it a perfect meal for a cozy dark night. Warming up from a cold walk with a sip of beer/wine. Pure pleasure isn't it? 

Course Main Course
Cuisine Flemish, Italian
Keyword cast iron, cinnamon, Dutch oven, festive, holiday meal, ragout, stew, wild hog
Prep Time 10 minutes
Cook Time 5 hours
Total Time 5 hours 10 minutes
Servings 6


  • 1 kg wild hog shoulder diced
  • 1/3 cup Red Vermouth
  • 200 ml game broth
  • 2 onions
  • 2 Tbsp olive oil
  • 2 tsp cinnamon
  • 400 gr canned tomatoes
  • 300 g fresh spinach
  • 1 can concentrated tomato paste (70 gr.)


  1. Put a cast iron pot or dutch oven on top of an open fire and add 1 Tbsp of olive oil. 

  2. Once the oil is hot it's time to add half of the wild hog spiced with salt and pepper to cook until golden brown. Repeat this tep with the other half. 

  3. Put the browned pieces of wild hog aside and add the shredded onion to the dutch oven until it's cooked translucent. 

  4. Add 2 Tbsp of cinnamon and 2 bay leaves and let cook for a couple of minutes. Quench with red vermouth and wild game broth. 

  5. Add the canned tomatoes and concentrated tomato paste. Let simmer for about 10 minutes. 

  6. Add the pieces of browned wild hog to the ragout and let simmer on the fire for a couple of hours until the meat starts to fall apart (this can take 3 to 6 hours)

  7. Once the meat is starting to fall apart you can add the spinach. 

  8. Finish with salt and pepper at taste. Add a half Tbsp. of vinegar to empower the flavors of your stew. Taste and add some more ingredients at taste.