Wild Boar Stew

Have fun preparing this mushroom dish!

Rinse the game meat and cut into cubes. Mix water, vinegar, white wine, spices and the spiked onion in a high baking dish. Turn the meat cubes in it on the other side and soak them for one night.

The following day, remove the meat cubes from the pickle and dry them with kitchen roll.

Heat 2/3 of the butter in a casserole and brown the meat in it. Pour the marinade through a fine sieve and cook the meat for 1 1/2 to 2 hours at low temperature with the lid closed.

In the meantime, rinse and clean the mushrooms – halve the large ones – and cut them into slices. Heat the remaining butter in a frying pan and briefly toss the mushrooms in it.

Add red wine and crème fraîche to the meat. Bring to a boil and do a quick simmer over high heat. Add the mushrooms and cook for another 2 to 3 minutes.

Serve with bread dumplings, cranberries and red cabbage with the ragout.

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