Wild Boar Ragout

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Wild Boar Ragout
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1 hr
ready in 14 h. 15 min.
Ready in

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie894 kcal(43 %)
Protein59.6 g(61 %)
Fat27.94 g(24 %)
Carbohydrates68.12 g(45 %)
Sugar added0 g(0 %)
Roughage7.14 g(24 %)
Vitamin A230.47 mg(28,809 %)
Vitamin D0 μg(0 %)
Vitamin E2.07 mg(17 %)
Vitamin B₁0.8 mg(80 %)
Vitamin B₂0.46 mg(42 %)
Niacin22.73 mg(189 %)
Vitamin B₆1.18 mg(84 %)
Folate57.71 μg(19 %)
Pantothenic acid0.45 mg(8 %)
Biotin1.22 μg(3 %)
Vitamin B₁₂1.4 μg(47 %)
Vitamin C34.5 mg(36 %)
Potassium1,438.02 mg(36 %)
Calcium109.04 mg(11 %)
Magnesium98.86 mg(33 %)
Iron5.87 mg(39 %)
Zinc6.63 mg(83 %)
Saturated fatty acids3.99 g
Cholesterol154 mg


800 grams Wild boar (boneless; z. B. from the leg)
1 bunch Soup vegetables (carrot, parsnip, leek or other aromatic vegetables such as onion and celery) 250 grams
500 milliliters dry Red wine
2 Tbsps vegetable oil
1 Tbsp Tomato paste
400 milliliters Game stock
5 peppercorns
4 Juniper berries
1 sprig rosemary
2 cloves
2 bay leaves
220 grams Sour cherry (jarred)
250 grams cooked Chestnuts (vacuum packed)
freshly ground peppers
2 Tbsps cornstarch
How healthy are the main ingredients?
ChestnutTomato pasterosemaryJuniper berriesclovessalt

Preparation steps


Rinse the meat, pat dry and cut into bite-size pieces. Rinse the soup vegetables and chop coarsely. Place the meat and the vegetables in a large bowl along with the red wine and 150 ml (approximately 5 ounces) water, stir to combine, cover and marinate in the refrigerator overnight.


Drain the meat and the vegetables and reserve the marinade. Pat the meat dry with paper towels. Heat the oil in a Dutch oven and sear the meat. Add the drained vegetables and the tomato paste and saute briefly. Deglaze with half the marinade and the game stock. Place the peppercorns, juniper berries, rosemary, cloves and bay leaves in a spice bag and add to the pot. Cover and simmer, stirring occasionally for 45 minutes. Drain the cherries reserving 5 tablespoons juice of the juice. Strain the meat and the pan sauce through a sieve into another pot. Add the meat, chestnuts and cherries to the pan and simmer over low heat for another 30 minutes. Season the sauce with salt and pepper. Stir the cornstarch with the cherry juice until smooth and add to the simmering pan, stirring until the sauce is lightly thickened. If desired, serve with herbed spaetzle.