Wild Boar Ragout with Polenta Almond Puree

Have you tried this delicious recipe with red wine?

Cut the meat into two to three cm cubes. Remove the skin from the celeriac, carrot and onion and cut into ten to twenty mm cubes.

In a wide saucepan, brown the meat in batches on all sides in the oil over medium heat and remove.

Deglaze the pan with half of the wine and the brandy, add the paradeis pulp and reduce to a syrup. Pour the remaining wine and reduce again.

Add the vegetables and the meat cubes and pour in enough clear soup to cover the meat well. Simmer at a mild temperature just below boiling point for about an hour and a half until tender.

After one hour add juniper berries, bay leaf spice, peppercorns, new spice and crushed cinnamon bark.

At the end of the cooking time, remove the meat from the cooking pot.

Pass the sauce through a sieve and reduce it a little bit according to the consistency. Add unpeeled garlic, ginger and orange zest, steep in the sauce for a few minutes and remove repeatedly.

Lightly caramelize the confectioners’ sugar in a frying pan over medium heat, extinguish with the vinegar and reduce by half. Quarter the figs and apricots and add to the braising sauce form with the chocolate. Season with salt, pepper and the reduced balsamic vinegar. Add the butter and let it melt.

Dip the meat repeatedly into the sauce.

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