Wild boar hash

Ingredients for 4 servings:

• 1 m.-sized onion(s)
• 2 garlic cloves, chopped
• ½ bunch soup vegetables, fresh
• 2 tbsp extra virgin olive oil
• 1 tsp butter
• 500 g minced wild boar meat
• 4 allspice berries
• 4 juniper berries
• 1 tsp black peppercorns
• 1 pinch of cinnamon powder
• 200 ml red wine, dry
• n. B. water
• 1 tbsp tomato paste, 3-fold concentrated
• 1 tbsp mascarpone
• some red wine to stir
• n. B. Salt

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 20 minutes

with raw dumplings

Peel or trim the onion, garlic, and vegetables and chop into small cubes. Heat the oil and butter in a pan and fry the minced meat until crumbly. Add the diced vegetables and continue to fry while stirring. Finely grind the allspice, juniper berries, pepper, and cinnamon in a mortar and pestle and add to the pan. Deglaze with red wine and let it reduce slightly. Pour in a little water and stir in the tomato paste. Close the lid and let everything simmer gently for about 45 minutes. Mix the mascarpone with a little wine to make it easier to stir into the sauce and mix with the hash. Season to taste with salt. Tips: Leftovers freeze well and, for example, make a pasta sauce with a can of tomatoes. This hash can also be used as a topping for a flatbread.