Wild Boar and Mushroom Ragout

Ingredients

• 4 onions
• 400 g small button mushrooms
• 400 g chanterelles
• 800 g wild boar ragout (from the shoulder)
• 3 tbsp clarified butter
• Salt
• ground pepper
• 4 juniper berries
• 2 Bay leaves
• 2 cloves
• 0.5 l red wine
• 2 tbsp sauce thickener
• 4 Tbsp lingonberry jam
• fresh parsley (for garnish)

Instructions

1. 1.

   Peel and finely dice the onions. Clean the button mushrooms and chanterelles with a damp kitchen towel, quarter them or slice into rounds. Wash the meat and pat dry. Heat the clarified butter in a roasting pan and brown the meat portions on all sides for about 3 minutes each. Add the onions and sauté for about 3 minutes more. Season with salt and pepper, then pour in the red wine and an equal amount of water.

2. 2.

   Add the juniper berries, bay leaves, and cloves to a spice sachet and simmer covered over medium heat for about 1 hour. Then add the mushrooms and continue simmering for another half hour.

3. 3.

   If needed, add more water. At the end of cooking remove the spice sachet and thicken the sauce with a little sauce thickener if desired. Stir in the lingonberry jam and adjust seasoning with salt and pepper. Serve garnished with fresh parsley. Fresh white bread pairs well.

4. 4.