Wild Boar Stew with Mushrooms

For the wild boar ragout with mushrooms, chop the large onion, carrot and bacon. Fry in a little oil. Cut the meat into bite-sized pieces and add, fry well.

Add the crushed garlic cloves, mustard and tomato paste to the roasted meat. Deglaze with red wine. Season with thyme, finely crushed juniper berries, soup salt, the coarsely crushed dried porcini mushrooms and cranberry jam.

Add water (not all at once, keep adding water). Let simmer for about 1/2 hour. In the meantime, fry the small, finely chopped onion in a little oil in an extra pan.

Sauté the chopped champions in it. Add to the wild boar meat and simmer again for about 10 minutes.

Bind the cream with some potato starch and refine the ragout with it at the end.

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