Wild Ragout

Ingredients

• 1 kg game meat (ready to cook, from shoulder, e.g., wild boar, deer or roe deer)
• 400 g onions
• 200 g carrots
• 200 g parsley root
• 1 stalk Celery
• 80 g smoked diced pork belly
• 3 Tbsp plant oil
• Salt
• pepper (ground)
• 1 tbsp Tomato Paste
• 300 ml dry red wine
• 300 ml game stock
• 3 stems thyme
• 1 sprig rosemary
• 4 juniper berries
• 2 Bay leaves
• 2 cloves

Instructions

1. 1.

   Wash the meat, pat dry and cut into bite-sized pieces.

2. 2.

   Peel onions, carrots and parsley root and dice very finely. Wash celery and also dice finely.

3. 3.

   In a hot pot, brown the pork belly in 1 tbsp hot oil, remove, drain on kitchen paper and set aside.

4. 4.

   Heat remaining oil in the pot and sear the meat in batches all sides. Season with salt and pepper and set aside.

5. 5.

   Sauté the vegetables in the pan fat, stir in tomato paste, let color develop briefly and deglaze with 1/3 red wine. Reduce completely, then add remaining wine and stock. Return meat and pork belly, add herbs, cover loosely and simmer over medium heat for 1½–2 hours, adding more stock if needed.

6. 6.

   Place spices in a spice sachet and after 1 hour of cooking put the sachet into the sauce.

7. 7.

   After cooking remove the sachet and herbs, season ragout with salt and pepper, serve in deep bowls. Offer fresh rolls on the side if desired.