Slice the carrot, grate the celeriac, peel and chop the shallots.
Clean the mushrooms and cut them into quarters.
Make a marinade of cloves, bay leaf, fresh thyme, white wine,
carrot, celeriac, ground pepper, shallot, juniper berries and a
dash of gin. After an hour, take the meat out of the marinade
and pat it dry. Dust with flour and sear it on all sides in butter in
a pan. Put the meat in a casserole with a bottom layer of game
stock.
Fry the onions in butter. Fry the mushrooms. Fry the bacon and
leave it to drain. Boil down the marinade.
Sieve the reduced marinade and add to the meat. Leave to
simmer for one to two hours until the meat is sufficiently tender.
After 1 ½ hours, add the onions, bacon and mushrooms. Add
cranberry jelly, dark chocolate and cream to taste.
Serve with sour cream and a potato preparation of your choice.
Here (in the photo), this dish is presented with red cabbage
with apples and potato croquettes.
ingredients - info
wild boar stew
carrots
celeriac
shallots
mushrooms
cloves
bay leaf
fresh thyme
white wine
pepper and salt
wild boar ragout
juniper berries
gin
plain flour
butter
game stock
fresh pearl onions
bacon
cranberry jelly
dark chocolate
cream
sour cream
taste and tradition
the fiery passion
ingredients - info
wild boar stew
carrots
celeriac
shallots
mushrooms
cloves
bay leaf
fresh thyme
white wine
pepper and salt
Slice the carrot, grate the celeriac, peel and
chop the shallots. Clean the mushrooms and
cut them into quarters.
Make a marinade of cloves, bay leaf, fresh
thyme, white wine, carrot, celeriac, ground
pepper, shallot, juniper berries and a dash of
gin. After an hour, take the meat out of the
marinade and pat it dry. Dust with flour and
sear it on all sides in butter in a pan. Put the
meat in a casserole with a bottom layer of
game stock.
Fry the onions in butter. Fry the mushrooms.
Fry the bacon and leave it to drain. Boil down
the marinade.
Sieve the reduced marinade and add to the
meat. Leave to simmer for one to two hours
until the meat is sufficiently tender. After 1 ½
hours, add the onions, bacon and mushrooms.
Add cranberry jelly, dark chocolate and cream
to taste.
Serve with sour cream and a potato preparation
of your choice. Here (in the photo), this dish is
presented with red cabbage with apples and
potato croquettes.
wild boar ragout
juniper berries
gin
plain flour
butter
game stock
fresh pearl onions
bacon
cranberry jelly
dark chocolate
cream
sour cream
taste and tradition
the fiery passion
