wild boar ragout
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 ragout

juniper berries gin plain flour butter game stock fresh pearl onions bacon cranberry jelly dark chocolate cream sour cream
Nederlands - français
wild boar stew carrots celeriac shallots mushrooms cloves bay leaf fresh thyme white wine pepper and salt
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Belgian Cuisine and more creative cooking
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
wild boar stew carrots celeriac shallots mushrooms cloves bay leaf fresh thyme white wine pepper and salt
?
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Belgian Cuisine and more creative cooking
Nederlands
français
DIRECTIONS
Ingredient quantities are only listed when absolutely necessary. Making the right choices when following a recipe, with your fiery passion for cooking, that's creative cooking !
INGREDIENTS