Wild Boar Ragout with Pasta

Rinse wild boar, pat dry, chop smaller as needed and place in a bowl. Peel onions and carrots and finely dice. add to the bowl and mix. Add red wine and port wine pour so that everything is well covered. Fill a spice bag with allspice, juniper berries, peppercorns, bay leaf and cloves, add to the bowl, cover and let rest for approximately 24 hours (or up to 48 hours) in the refrigerator.

Then pour the marinade through a sieve and collect. Pat dry marinated meat and vegetables. Heat oil in a saucepan, fry meat on all sides until brown. Add vegetables, fry briefly and then mix in tomato paste. Deglaze the saucepan with cognac and some marinade (pour until everything is just covered) and season with salt, pepper and the spice bag. Cover and simmer for about 2 hours over low heat. As required add marinade and game stock to reach desired consistency. 

Cook pasta in a pot of salted water until al dente.

Trim mushrooms and cut into quarters. Melt butter in a pan and fry mushrooms for 1-2 minutes until golden brown. Add herbs and simmer for 5 minutes to finish cooking. Remove the spice bag from the stew and season with cranberries, salt and pepper.