Wild boar liver ragout

Ingredients for 4 servings:

• 500 g wild boar liver
• 2 onions
• 1 tbsp flour
• 1 tbsp tomato paste
• 200 ml red wine
• 200 ml Game stock
• 5 juniper berries
• 1 bay leaf
• 1 pinch of cinnamon
• salt and pepper
• 250 g mushrooms, brown
• 50 ml cream
• 1 tbsp cranberry jelly

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 15 minutes

unusual game dish

Wash the liver, pat dry, remove any blood vessels if necessary, and cut into bite-sized pieces. Peel and roughly dice the onions. Fry the liver in batches in hot oil, remove from the pan, and sauté the diced onions in the frying fat until translucent. Stir in the tomato paste, toast briefly, and then dust with flour. Return the liver to the pot, add the bay leaf and juniper berries (lightly pressing them down first), season with cinnamon, salt, and pepper. Deglaze with red wine and game stock, and simmer with the lid on over low heat for about 30 minutes. Meanwhile, clean and chop the mushrooms, add them to the ragout after 20 minutes and continue cooking. Finally, stir in the cream and cranberry jelly, and season again with salt and pepper if necessary. Serve with spaetzle or tagliatelle. Wild boar liver is not sold commercially, as the hunting grounds traditionally belong to the hunter. But if you know one, it’s worth asking!