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🍽️ Corsican Wild Boar in Red Wine

607 kcal · 30 min · 4 servings

Ingredients

• 800 g wild boar meat (boneless)
• 2 onions
• 1 l red wine
• 2 bay leaves
• 1 sprig parsley
• 5 sprigs thyme
• ghee (for frying)
• 2 garlic cloves
• 1 tbsp tomato paste
• 1 tbsp flour

Instructions

1. 1. Rinse the meat under cold water and pat it dry with a kitchen towel.
2. 2. Cut the meat into cubes of about 1.5 centimeters.
3. 3. Peel the onions and cut them in half into thin strips.
4. 4. Place the meat and onions in a large bowl or pot.
5. 5. Pour the red wine over the meat until it is completely covered.
6. 6. Add the bay leaves, parsley, and thyme to the marinade.
7. 7. Cover the bowl and let the meat marinate in the refrigerator overnight.
8. 8. Remove the meat from the marinade and let it drain well.
9. 9. Strain the marinade into a container to collect the liquid.
10. 10. Set aside the onions and herbs from the marinade separately.
11. 11. Heat ghee in a large pot.
12. 12. Fry the meat in batches until it is browned.
13. 13. Remove the browned meat from the pot and set it aside.
14. 14. Return the browned meat to the pot.
15. 15. Stir the drained onions and herbs into the meat.
16. 16. Continue to fry the mixture for 2 to 3 minutes.
17. 17. Peel the garlic and slice it into thin pieces.
18. 18. Stir the garlic and tomato paste into the pan.
19. 19. Dust the meat with flour.
20. 20. Pour the collected marinade over the meat.
21. 21. Season the ragout with salt and pepper.
22. 22. Cover the pot and let the meat simmer on low heat for about 1 hour.
23. 23. Stir the ragout occasionally during the cooking time.
24. 24. Add a little water if necessary, as the sauce reduces too much.
25. 25. Remove the herbs from the ragout before serving.
26. 26. Finally, adjust the seasoning of the dish with salt and pepper.

Nutrition per serving

• kcal: 607
• Protein: 41 g · Fett/Fat: 29 g · Carbs: 11 g