Wild boar ragout in hunting tradition

Ingredients for 4 servings:

• 800 g wild boar goulash (leg, shoulder or neck)
• 300 g onion(s)
• 3 cloves garlic
• 1 carrot(s)
• 1 parsley root(s)
• ½ fennel bulb(s)
• 1 tsp black pepper
• 1 tsp juniper berries
• 2 sprigs rosemary
• 1 bay leaf
• 150 ml tomatoes, pureed
• 100 ml red wine
• 500 ml Game stock
• 2 tbsp quince jelly
• 125 g dark chocolate
• 200 g chestnuts, peeled and cooked
• 1 tbsp butter
• 1 tsp, heaped game spice
• some clarified butter or oil for frying
• n. B. Sauce thickener
• 500 g pasta (linguine, tagliatelle, pappardelle)

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 3 hours; Total time approx. 3 hours 40 minutes

with chestnuts, chocolate and quince jelly

Dice the meat finely and rub with game spice, then let it simmer for a short time. Peel the onions and garlic cloves, then dice them. Peel the carrot and parsley root, wash the fennel, and cut everything into small cubes. Crush the juniper berries and place them in a tea bag along with the rosemary sprigs and bay leaf. Brown the meat in clarified butter or oil over high heat. Once the meat is lightly seared, add the vegetables and continue to cook over medium heat for 2-3 minutes. Add the passata, season with salt and pepper, and after 1 minute, deglaze with the red wine. Let it simmer briefly, then add a little game stock and let it simmer. Then stir in the quince jelly and chocolate. Top up with the remaining game stock and add the tea bag with the spices. Simmer covered over low heat for about 2-3 hours. Add a little water now and then if necessary. Before the end of the cooking time, roughly chop the chestnuts and fry them gently with 1 tablespoon of butter, adding a little more garlic and rosemary if desired. Then bring back to a boil with the ragout. If the ragout is too thin, add a little thickener if necessary. Cook the pasta according to the package instructions until al dente. Drain, toss with the sauce, and cook for another 1 minute. Serve hot. Alternatively, you can serve the pasta separately from the ragout. The ragout also works well with venison. Reheating it almost makes it taste even better and more aromatic.