Summary

Ingredients

• 800 g ame (boar neck or le, boneless)
• 350 ml wine, red
• 5 sprigs thyme
• 2 bay leaves
• 3 tablespoon olive oil
• 400 ml game stock
• 500 ml whipped cream
• 2 teaspoons cornstarch
• 250 g ribbon pasta, (pappardelle) very broad
• salt and pepper

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Instructions

1. The day before, cut the meat into approx. 3 cm cubes and mix in a bowl with the red wine, 4 sprigs of thyme and the bay leaves and marinate overnight.
2. The next day, pour the meat into a colander and collect the marinade.
3. Heat the olive oil and fry the meat in it over medium heat, season with salt and pepper and add the marinade and game stock.
4. Cook uncovered over a medium heat for 60 minutes.
5. Add the cream and cook on top for another 40 minutes. Remove the meat with a slotted spoon and place in a bowl.
6. Remove the bay leaves and thyme and puree the sauce with a cutting stick.
7. Mix the cornstarch with a little water and use it to thicken the sauce. Cook for another minute and set aside.
8. Cook the pasta according to the instructions on the packet and drain into a sieve.
9. Important: collect approx. 60 ml of pasta water.
10. Now add the pasta water, meat, sauce and pasta one after the other in portions to a large pan (wok is also good) and heat while stirring. The pasta should be wrapped in the sauce really nicely. Sprinkle with the rest of the torn thyme leaves.
11. Serve on preheated plates.