Wild Boar Ragout with Mushrooms and Kirsch
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 1 hr 20 mins |
| Total Time | 1 hr 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg shoulder wild boar
- Salt and pepper from the mill
- 1 tablespoon marjoram
- 1 bay leaf, rubbed
- 2 tablespoon clarified butter
- 2 onions)
- 2 carrot (s)
- some tomato paste
- 0.5 liter ½ red wine
- 0.25 liter ¼ game stock or vegetable stock
- 1 tablespoon butter
- 300 g mushrooms
- 2 tablespoon jam (cherry jam)
- 4 cl kirsch
- 1 cup crème fraîche
- some sauce thickener, possibly
Print Recipe
Pin Recipe Instructions
- Wash the boar shoulder, pat dry and cut into pieces. Season the meat with salt, pepper, grated bay leaf and marjoram.
- Heat the clarified butter in a roaster and fry the meat. Peel and dice the onions and carrots and fry them briefly. Stir in the tomato paste and roast. Then pour the game stock and red wine.
- Simmer in a preheated oven at 180 - 200 ° C top / bottom heat in a closed roaster for 60 - 70 minutes.
- In the meantime, clean the mushrooms, cut them into slices and fry them in butter. Add to the meat at the end of the cooking time.
- Season the wild boar ragout with cherry jam, kirsch, salt, pepper and crème fraîche.
- We also serve B. red cabbage and spaetzle.
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