Wildschweinragout

Ingredients

• 1 kg wild boar (goulash)
• 2 onions
• 2 carrots
• 400 ml dry red wine
• 200 ml port wine
• 1 tsp allspice berries
• 1 tsp juniper berries
• 1 tsp peppercorns
• 1 bay leaf
• 2 cloves of mace
• 2 tbsp Vegetable oil
• 1 tbsp Tomato Paste
• 20 ml cognac
• Salt
• Pepper
• 300 g shallots
• 200 g porcini mushrooms
• 1 tbsp butter
• 4 sprigs thyme
• 1 tbsp lingonberries

Instructions

1. 1.

   Rinse the meat, pat dry, cut into bite-sized cubes if desired and place in a bowl. Peel and chop the onions and carrots into pieces; add to the meat. Pour the red wine with the port wine over everything so it is well covered. Place allspice, juniper, peppercorns, bay leaf, and mace in a spice sachet, add to the mixture, cover and let marinate in the refrigerator for about 24 hours (or up to 48 hours).

2. 2.

   Afterward strain the remaining liquid and reserve it. Pat the meat and vegetables dry. First brown the meat all over in hot oil. Add the vegetables, sauté briefly, then stir in the tomato paste. Deglaze with cognac and pour enough reserved marinade (with the spice sachet) to almost cover everything. Season with salt and pepper and simmer gently on low heat for about 1½ hours, adding liquid as needed and stirring occasionally.

3. 3.

   During this time peel the shallots and add them in the last ~45 minutes of cooking.

4. 4.

   Clean and slice the mushrooms. Brown them in hot butter for 2–3 minutes until golden brown. Season with salt and pepper, add thyme, then stir into the ragout during the final 2–3 minutes; remove the spice sachet and finish with lingonberries, salt and pepper before serving.

5. 5.

   Serve with spätzle or your choice of side dish.