Wild Boar Ragout
Ingredients
- Ingredients
- 800 kilograms Wild boar (Goulash)
- 2 onions
- 2 carrots
- 400 milliliters dry Red wine
- 200 milliliters Port wine
- 1 tsp allspice
- 1 tsp Juniper berries
- 1 tsp peppercorns
- 1 bay leaf
- 2 cloves
- 2 Tbsps vegetable oil
- 1 Tbsp Tomato paste
- 2 centiliters Cognac
- salt
- peppers
- 300 grams shallots
- 200 grams Porcini mushroom
- 1 Tbsp butter
- 4 sprigs thyme
- 1 Tbsp lingonberry
Preparation steps
Rinse the meat, pat dry, and place in a bowl. Peel the onions and the carrots, coarsely chop and add to the bowl with the meat. Pour the red wine and Port wine over to cover. Spoon the allspice berries, juniper berries, peppercorns, bay leaf and cloves into a spice bag, add to the bowl and toss to combine. Cover and refrigerate at least 24 hours or up to 48 hours.
Drain the marinade through a sieve and reserve. Pat the meat and the vegetables dry. Heat the oil in a Dutch oven and sear the meat all over. Add the vegetables, saute briefly and mix in the tomato paste. Deglaze with the brandy and as much marinade along with the spice bag until everything is just covered. Season with salt and pepper, and simmer over low heat until the meat is tender, about 1 1/2 hours, adding more liquid if necessary.
Meanwhile, peel the shallots and add to the stew during the last 45 minutes.
Clean the mushrooms with a dampened paper towel and slice. Heat the butter in a skillet and saute the mushrooms until golden brown, 2-3 minutes. Season with salt and pepper and add the thyme. Add to the stew during the last 2-3 minutes of cooking. Remove the spice bag, stir in the lingonberries and season with salt and pepper.
If desired, serve with noodles.
