Home · Recipes · Historical Cookbook · Meat Dishes of All Kinds

Wild Boar Ragout

4 servings

Ingredients

• 0.75 kg Wild boar breast
• Water (a little)
• Salt (a little)
• Vinegar (a little)
• Onions (a little)
• Spice (a little)
• Bay leaves (a little)
• Juniper berries (a little)
• Brown flour (a little)
• 1 glass White wine
• Sugar (a little)
• Caramel coloring (a little)

Instructions

1. Chop 0.75 – 1 kg of breast into suitable pieces, wash, pour boiling water over it, and place in cold water to cool.
2. Clean the meat pieces thoroughly and cook them until tender in water with salt, vinegar, onions, spices, bay leaves, and juniper berries.
3. Remove the meat, strain the broth through a sieve, degrease it, and reduce it with brown flour, 1-2 glasses of white wine, a little sugar, and a little caramel coloring to form a thick sauce.
4. Pour this sauce over the warmed meat or let the meat simmer in it until serving.

Modernized from a treasured 19th-century German cookbook.