Wild Boar Ragout

Ingredients

• 2 onions
• 2 carrots
• 2 stalks celery
• olive oil (cold‑pressed)
• 1.8 kg wild boar shoulder (preferably young)
• 1 sprig rosemary
• 650 ml red wine
• 1 small onion (chopped)
• 1 garlic clove (crushed)
• 1 small chili pepper (chopped)
• 200 g tomatoes (seeded and pureed)
• Salt
• Pepper (freshly ground)
• Meat broth
• 1 glass of reduced mirabelle plums
• 1 tbsp butter
• 2 tsp sugar

Instructions

1. 1.

   Cut onions, carrots, and celery into small pieces and sauté in olive oil. Place the meat in a large container, add the sautéed vegetables and rosemary, pour 500 ml red wine over it, cover, and let marinate in a cool place for at least 12 hours. Drain the marinade. Remove the marrow from the bone, trim the meat, cut into cubes, and brown in a pot with 2 tbsp olive oil until the liquid releases its wild aroma.

2. 2.

   In a roasting pan, sauté onion, garlic, and chili in a little olive oil. Add the meat cubes and cook while stirring constantly. Pour in 150 ml red wine and reduce slightly. Add tomatoes, season with salt and pepper, and simmer over low heat for about 2 hours. If needed, add some meat broth.

3. 3.

   Drain the mirabelle plums and cut them in half if desired. Heat butter in a pan, melt the sugar in it, and quickly toss the plums in the mixture.

4. 4.

   Plate the wild boar ragout over the caramelized mirabelle plums, pour the sauce on top, and serve with potato mash.