Wild boar ragout with mushrooms and cherry brandy

Ingredients for 4 servings:

• 1 kg wild boar shoulder
• Salt and pepper from the mill
• 1 tbsp marjoram
• 1 bay leaf, shredded
• 2 tbsp clarified butter
• 2 onions
• 2 carrots
• some tomato paste
• ½ liter red wine
• ¼ liter game stock or vegetable broth
• 1 tbsp butter
• 300 g mushrooms
• 2 tbsp jam (cherry jam)
• 4 cl cherry brandy
• 1 cup crème fraîche
• some sauce thickener, if necessary

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 20 minutes; Total time approx. 1 hour 50 minutes

is one of the game recipes from the castle kitchen of Ehreshoven and is particularly suitable for a Christmas or festive meal, as it can be easily prepared the day before.

Wash the wild boar shoulder, pat dry, and cut into pieces. Season the meat with salt, pepper, crushed bay leaf, and marjoram. Heat the clarified butter in a roasting pan and brown the meat. Peel and dice the onions and carrots, and fry briefly. Stir in the tomato paste and roast. Then pour in the game stock and red wine. Braise in a covered roasting pan in a preheated oven at 180-200°C (top/bottom heat) for 60-70 minutes. In the meantime, clean the mushrooms, slice them, and fry them in butter. Add them to the meat when the cooking time is over. Season the wild boar ragout with cherry jam, kirsch, salt, pepper, and crème fraîche. We serve this with red cabbage and spaetzle, for example.