4 servings
- 800 g wild boar shoulder
- 250 g onion
- 100 g English bacon
- 250 g carrot
- 250 g celery
- 150 g parsley root
- 3 cloves of garlic
- 2 bay leaves
- 3 allspice berries
- 5 whole peppercorns
- tablespoon of fresh thyme
- several sage leaves
- 100 g tomato paste
- 500 ml red wine
- 1 lemon
- 1 liter broth
- 100 g oil
- 100 g butter
- salt
Procedure
Cut the wild boar shoulder into cubes, season with salt and pepper, and brown in oil. Dice the onion and bacon, and cut the other vegetables into larger pieces.
Remove the browned meat, and sauté the bacon and onion cubes in the drippings until golden. Add the larger pieces of vegetables and sauté them until golden. Then it’s time to add the spices, tomato paste, and crushed garlic. Sauté again to soften the paste and release the aroma of the spices. Then pour in the red wine and let the alcohol evaporate. Add the meat, green herbs, and pour in the broth so that the meat is submerged about two-thirds. Simmer for about an hour and a half, gradually adding broth.
The softening vegetables will thicken the sauce. If you want a really thick sauce, you can remove some of the vegetables, blend them, and then return them to the ragout. Serve with roasted potatoes or bacon and bread dumplings. On the plate, you can garnish with preserved cranberries or a dollop of whipped cream. Season the ragout to taste with squeezed lemon.
