Wild Boar Ragout in Red Wine

Preparations:

1. Peel the sauce onions, cut in half depending on size. Peel the carrots, parsnips and beetroot and cut into cubes. Remove the bacon rind (do not throw it away, we need it for the cut chard) Cut the bacon into cubes. Wash the chard, shake dry, cut into strips that are not too thin. Peel and chop the onion. Peel all the clove of garlic. Lightly squeeze the ones for the ragout with the knife, those for the cut chard. Roughly chop the chocolate. Water the Roman pot. Wash herbs, shake dry, strip and chop.

Prepare wild boar ragout:

1. Heat half of the oil in a frying pan, fry the meat in it, season it, put it in the Roman pot. In the same pan, fry the bacon with the meat without adding any oil. Lightly fry the sauce onions, add to the meat. Put the other half of the oil in the same pan and lightly fry the vegetables, add to the meat and onions. Deglaze with a little red wine, place the roast in the Roman pot. Add the garlic, bay leaves, cloves, juniper berries, herbs and the rest of the wine. Put the lid on and off in the cold oven. Switch on the oven to 220 ° C. After about 30-40 minutes switch back to 180-200 ° C. For me it took about 1 hour and 45 minutes

The sauce :

1. When the meat is tender, remove everything and keep it warm. Put the sauce in a saucepan, bring to the boil, melt the chocolate in it. Mix the cornstarch with water or wine and stir into the sauce to thicken. Put the meat and sauce back in the Römertopf and put in the oven.

The vegetable :

1. Heat oil in a saucepan, add bacon rind and roast well, add onions and garlic, sauté with. Add the chard, season with salt, pepper and a pinch of nutmeg. Simmer for about 10 minutes until the white chard is soft. Arrange on preheated plates. There was also herbal polenta.
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