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Ingredients
Wild Boar and Mushroom Ragout
- Ingredients
- 4 onions
- 400 grams small button Mushroom
- 400 grams Porcini mushroom
- 800 grams Wild boar ragout (leg)
- 3 Tbsps clarified butter
- salt
- freshly ground peppers
- 4 Juniper berries
- 2 bay leaves
- 2 cloves
- ½ l Red wine
- 2 Tbsps sauce thickener
- 4 Tbsps
- fresh parsley (for garnish)
Peel the onions and chop finely. Rub the mushrooms and porcini with a damp paper towel and cut into quarters or slices. Rinse the meat and pat dry. Heat the clarified butter in a roasting pan and fry the meat in portions on all sides for about 3 minutes. Add the onions and sauté for about 3 minutes. Season with salt and pepper and pour in the red wine and the same amount of water.
Place the juniper berries, bay leaves and cloves in a spice bag, add to the pot, cover and simmer for about 1 hour over medium heat. Add the mushrooms and simmer for another half hour.
If necessary add more water. Remove the spice bag and thicken the sauce as desired with a little cornstarch mixed with cold water. Stir in the lingonberry sauce and season to taste with salt and pepper. Serve garnished with fresh parsley alongside fresh white bread as desired.