Wild Boar Ragout with Vegetables, Herbs and Plums, Tuscan Recipe
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 1 min |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg wild boar from the leg without fat or bones
- 1 onion (s)
- 2 stalks celery
- 1 carrot (s)
- 5 juniper berries
- 1 clove garlic
- 1 sprig rosemary
- 1 sprig / s marjoram or dried peeled
- 1 sprig thyme
- 0.75 liter ¾ red wine, (Chianti)
- 60 ml vinegar, (red wine vinegar)
- 3 tablespoon flour
- 30 g pine nuts
- some prunes
- 30 g chocolate, bitter, rated
- 6 tablespoon olive oil
- salt
- Balsamic vinegar
Print Recipe
Pin Recipe Instructions
- Cut the wild boar into cubes of about the same size and place in a bowl. Add the wine, sliced onion, celery and carrot pieces, crumbled bay leaf, crushed juniper berries, marjoram, thyme, crushed garlic and rosemary. Cover the meat in the marinade and let it stand for 24 hours, stirring several times.
- Take out the pieces of meat, drain, dab and turn in the flour. Remove the vegetables and herbs from the marinade with a slotted spoon and set aside.
- Heat the oil in a saucepan and fry the vegetables and herbs from the marinade in it. Take out and fry the meat well on all sides in the hot fat. Add the vegetables and herbs again and deglaze with the marinade. Cover and stew on the lowest heat setting for about 3 hours.
- After 1 ½ hours, remove the meat with a slotted spoon and place on a plate. Fish the sprigs of herbs out of the sauce and carefully puree the gravy with a magic wand. Return the meat and sauce to the saucepan. Add the finely chopped pine nuts, the plums cut into fine strips and the dark chocolate. Pour in the red wine vinegar and stew the whole thing for another 1 ½ hours. Season with a little balsamic vinegar and salt.
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