Aussteiger Orange Silvaner 2016 dry

Ingredients

• 800 gWild boar meat (from the leg)
• 250 gKing oyster mushrooms
• 2 pcsOnions
• 2 pcsCarrots
• 150 gCeleriac
• 8 pcsJuniper berries
• 2 tbspTomato paste
• 500 mlGame stock
• 2 tbspLingonberry preserves
• 30 gButter
• 2 tbspVegetable oil
• 3 pcsThyme sprigs
• 1 pinchSalt
• 1 pinchBlack pepper

Preparation

1. 1Cut the wild boar meat into bite-sized cubes and pat dry with paper towels. Peel and finely dice the onions, carrots, and celery.
2. 2Heat the vegetable oil in a heavy Dutch oven over high heat and sear the meat in batches until well browned on all sides, then remove.
3. 3Roast the diced vegetables in the remaining cooking fat, stir in the tomato paste, and sauté briefly.
4. 4Add the meat back to the pot, pour in the game stock, and add the slightly crushed juniper berries and thyme sprigs.
5. 5Cover the ragout and let it simmer gently over low heat for about 60 minutes until the meat is tender.
6. 6Clean the king oyster mushrooms, cut them in half or quarters lengthwise, and sauté them in a separate pan with a little butter until golden brown.
7. 7Stir the fried mushrooms and lingonberry preserves into the braised dish and season with salt and pepper to taste.