wild boar stew with parsnip

Marinate the wild boar stew for one hour in red wine, red balsamic vinegar, finely chopped carrot and onion, a bouquet garni, garlic, pepper and salt. Dry the meat and sear it on all sides in a pan. Boil the marinade, skim off the foam, reduce the heat. Put the meat with the cooked marinade and game stock in a casserole dish. Add cloves, cinnamon and juniper berries. Leave to simmer for up to 2 hours. Check regularly that the meat is cooked. Fry peeled fresh pearl onions until they colour. Remove the meat from the casserole. Sieve the sauce and add the cream, cranberry jelly, tomato puree and fried pearl onions. Thicken the sauce. Return the meat to the sauce and leave to simmer. Season to taste with salt and pepper.

The pancakes: steam peeled and sliced parsnip and sweet potato cubes until tender (about 10 minutes), mash with a little vegetable stock. Mix with a few spoonfuls of flour and one egg to a firm batter. Make quenelles with two tablespoons, press them flat and fry them in a pan in some butter or other frying agent. The red cabbage. Stew the chopped onion in plenty of butter until translucent in a deep cooking pot. Add the red cabbage. Season with pepper, salt, crushed juniper berries, cloves, bay leaf and star anise. Mix and leave to simmer for 15 minutes, adding a little water. Then add: depending on the amount of cabbage, one or two glasses of red wine, a few tablespoons of brown sugar to taste and a generous dash of red balsamic vinegar. Mix well and leave to simmer for half an hour. On the dinner plate: a pancake with half a spoonful of red cabbage on top. Next to it a spoonful of wild boar ragout with sauce.