Wild Ragout

Ingredients

• 800 g wild boar meat (boneless, e.g., from the hindquarter)
• 1 bundle mirepoix (about 250 g)
• 500 ml dry red wine
• 2 tbsp Vegetable oil
• 1 tbsp Tomato Paste
• 400 ml game stock
• 5 peppercorns
• 4 juniper berries
• 1 sprig rosemary
• 2 cloves garlic
• 2 Bay leaves
• 220 g sour cherries (canned)
• 250 g cooked chestnuts (vacuum-packed)
• Salt
• ground black pepper
• 2 tbsp Cornstarch

Instructions

1. 1.

   Wash the meat, pat dry and cut into bite-sized pieces. Clean and roughly chop the mirepoix. Combine the meat and vegetables in a large bowl with the red wine and 150 ml water, cover, and marinate overnight.

2. 2.

   Drain the meat and reserve the vegetables and liquid. Pat the meat dry with kitchen paper, then brown it in a pot with hot oil. Add the vegetables and tomato paste, sauté briefly, then deglaze with half of the marinade and the game stock. Place peppercorns, juniper berries, rosemary, garlic cloves, and bay leaves in a spice sachet and add to the pot. Simmer covered for about 45 minutes.

3. 3.

   Drain the cherries and reserve 5 tbsp of their juice. Remove the meat and strain the ragout into another pot. Return the meat, chestnuts, and sour cherries to the pot and simmer on low heat for another 30 minutes. Season with salt and pepper. Whisk the cornstarch with the cherry juice until smooth and stir it into the ragout to thicken. Serve with herb spaetzle.