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Boar consommé by Mauro Colagreco

Boar consommé, red cabbage ravioli, foie gras recipe by Mauro Colagreco

A recipe shared with Fine Dining Lovers by chef Mauro Colagreco for his personal Christmas dinner menu: try this delicious boar consommé and play the game like a top chef!

05 December, 2019
Average: 5 (2 votes)

serves for



For the boar consommé
1,5 kg of meat
100 gr
50 gr
15 gr
Juniper berries
10 gr
Black pepper
10 gr
5 gr
25 gr
50 gr
Red wine
250 gr
For the clarification
Egg whites
100 gr of meat
30 gr
30 gr
For the raviolis
125 gr
T45 flour
375 gr
Egg yolks
1 whole
For the ravioli's filling
Red cabbage
1 kg
Red wine
250 gr
125 gr
10 seeds
Black pepper
8 seeds
Foie gras
250 gr
Red miso
12 gr
For the chestnuts
200 gr, peeled
Acacia honey
75 gr
75 gr
Guérande salt
10 gr
For the lovage oil
200 gr, leaves
Sunflower oil
300 gr
For the foie gras
Extra virgin olive oil
Foie gras
80 gr, escaloped


Step 01

Broth preparation

  • Cut the meat in pieces. Prepare a marinade with all the consommé ingredients. Leave the boar meat in the marinade for 12 hours.  
  • Take the meat and the toppings out, place them on a gastronorm container (8cm high).
  • Add 3 liters of water, cover with baking paper and cook for 12 hours at 100°C heat.
  • Filter, collect the liquid and leave it to cool down. 

Step 02

Consommé clarification

  • Mix 2 egg whites, the boar meat, onion, carrot. Add the mixture to the cold broth.  
  • Bring to boil on low heat while continually stiring with a wooden spoon until the broth has clarified.

Step 03

For the raviolis

  • Mix all of the ingredients with a blender or by hand and prepare a smooth dough.
  • Reserve.

Step 04

For the raviolis filling

  • In a saucepan, melt the butter, add the raw red cabbage cut in a thin julienne. 
  • Prepare a small spices fabric pouch, containing the crushed juniper and pepper seeds. Infuse the latter pouch in the saucepan.
  • Moasten with red wine. Slowly cook until cabbage is ready.
  • Leave the cabbage to cool and cut it again to obtain 500gr of cooked red cabbage.
  • Add the foie gras and red miso.
  • Reserve in a pouch bag.
  • Form the ravioli with the filling and the dough. 

Step 05

For the chestnuts

Place all the ingredients in a vacuum bag and cook at 85°C in water bath during 1 hour and a half. 

Step 06

Lovage oil

  • Blanch the leaves, leave it to cool then press to obtain 70gr of lovage.
  • Mix the leaves with the sunflower oil during 10 minutes.
  • Filter with a conical strainer and reserve. 

Step 07

Foie gras

  • Grilled the foie gras cut it in cubes. 

Step 08

Dressage and plating

  • In a bowl, pour the consommé, the raviolis, the chestnuts and the foie gras cubes.
  • Season with a few drops of olive and lovage oil.
  • Serve hot. 

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