For the wild boar ragout with mushrooms in beer sauce, first wash the meat, pat dry and cut into cubes. Clean the mushrooms, rub them damp if necessary and pat dry with kitchen paper. Peel and dice the celery and onions.
Sprinkle the meat with salt, pepper and game spices and heat the oil in a pot. Fry the meat in it for 2-3 minutes until lightly browned on all sides.
Add the mushrooms and onions to the meat, season with salt and pepper. Stir-fry for 3-4 minutes, then dust with the flour. Briefly sweat the flour while stirring and deglaze with the beer and broth.
Cook at a low temperature for about 35 minutes, stirring occasionally, until the meat is tender. Season the sauce with salt and pepper.
Towards the end of the meat’s cooking time, place the celery in a saucepan and cover just with water. Salt and cover and cook until tender, about 10 minutes. Drain off all but 2-3 tablespoons of the water and puree the celery with the remaining cooking water.
Heat the whipping cream and butter in a saucepan and stir into the celery puree. Season to taste with salt and nutmeg.
Arrange the puree together with the ragout on plates and garnish the wild boar ragout with mushrooms in beer sauce with fresh thyme.