John Myers
Tasty Boar Ragout, Grandma Odenwald’s Style
The perfect tasty boar ragout, grandma odenwald’s style recipe with a picture and simple step-by-step instructions.
- 1800 g Boar leg
- 500 Milliliters Red wine
- 200 g Fresh celery
- 2 piece Carrots
- 5 piece Fresh shallots
- 1 good shot Sherry
- 500 Mililiters Goose stock (if you get boar stock, please take this!))
- 3 piece Bay leaves
- 6 piece Juniper berries
- 1 teaspoon Peppercorns
- 1 teaspoon Corriander
- 3 piece Garlic cloves
- 1 piece Ginger
- 1 piece Orange peel (organic)
- 4 tablespoon Rose vinegar
- 2 teaspoon Cranberries from the glass
- 50 g Dark chocolate
- Carefully dice the celery, carrots and shallots and sauté briefly in an extra pan.
- Parry the fresh leg of boar, remove all tendons as far as possible and cut into cubes 3cm in diameter.
- Fry the cubes of boar leg in a large-caliber roaster (at best a cast-iron, or a Roman pot) with the lard, with this large amount of meat separated into three portions. (In no case add the whole boar meat, otherwise the oversized roasting pan will cool down at immense speed and the meat will only cook and thus will not get a picture-perfect brown crust!) Pour off the remaining lard, because the roast that settles on the bottom of the roasting pan donates it Aroma.
- Dust two tablespoons of the powdered sugar into the sediment and let it caramelize, stir in a tablespoon of tomato paste and then deglaze it with a juicy dash of sherry, let it boil off again, then add half a liter of red wine, so add in five portions of around 100 milliliters. Let this simmer continuously.
- Then add the goose stock, if you got the boar stock.
- Then add the boar cube composition and the steamed vegetables to the tasty boar sauce.
- Then place the lid on the Roman or cast-iron roasting pan so that there is still a small gap for air to circulate. Then braise in the oven for 90 minutes at around 150 degrees.
- After one hour (of the 90 minutes) add the spices, consisting of juniper berries, allspice, coriander, bay leaves and pepper.
- After the 90 minutes, remove the boar cubes and keep them warm in a carafe.
- Pass the boar ragout sauce through a kitchen sieve, while doing so forcefully push the pieces of vegetables through the sieve. If you are lucky enough to be in possession of a “Flotten Lotte” you will pass this one. Then put the orange peel, the ginger and the garlic cloves in the sauce and let it stand for about ten minutes and then remove it again.
- Add the cranberries, dark chocolate and vinegar and season with saffron and pepper.
- Add the boar cube composition to the sauce again à la fin and mix in so that the meat does not dry out.
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