Wild boar ragout

Name: Wild boar ragout
Ingredients: 100 g Onions; 60 g Carrots; 60 g Celery; 800 g Wild boar meat; Salt; Pepper; 20 g Flour; Cooking oil; 80 g pork belly; 1 Tomato paste; 200 ml Full-bodied red wine; 100 ml Port; 1 l Brown game stock; 1 Bay leaf; 1 Sprig of rosemary; 1 Sprig of thyme; 4 Crushed juniper berries; 1 Cranberries; 0.5 Mustard; 2 Whipped cream or sour cream

The wild boar ragout pairs perfectly with a Mayschoss Altenahr pinot noir R (8300430) or a Prinz zur Lippe Friederike (8555780).

Ingredients

100gOnions

60gCarrots

60gCelery

800gWild boar meat

Salt

Pepper

20gFlour

Cooking oil

80gpork belly

1Tomato paste

200mlFull-bodied red wine

100mlPort

1lBrown game stock

1Bay leaf

1Sprig of rosemary

1Sprig of thyme

4Crushed juniper berries

1Cranberries

0.5Mustard

2Whipped cream or sour cream

Preparation

Clean the vegetables and cut them into evenly sized cubes.
Remove the fat, skin, and tendons from the meat and cut into 3 cm cubes.
Season the meat with salt and pepper and dust with flour.
Heat oil in a pan and brown the meat.
Add the vegetables and bacon cubes and sauté.
Add the tomato paste and sauté.
Deglaze with red wine and port.
Lower the heat and add the brown game stock.
Tie the herbs together and add to the meat and stock.
Place the ragout in a preheated oven at 160°C for 1.5 hours, or until the meat is cooked and tender.
Remove the pieces of meat and the herbs from the ragout.
Strain the ragout into a sauce and add the cranberries and mustard, and let cook for 15 minutes. If necessary, add some cornstarch as a thickener.
Serve the ragout with the pieces of meat and the whipped cream or sour cream.