Wild boar ragout
- Peel and halve the onions. Wash and peel the carrots and cut into slices 2 cm thick (cut large ones in half lengthways). Wash and peel the celeriac and cut into 3-cm dice. Trim and wash the celery and cut into 2-cm pieces. Peel the garlic clove.
- Put the cut vegetables and the garlic into the blender jug and, with the measuring beaker in place, chop for 10 seconds/speed setting 6. Use the spatula to scrape down the inside of the blender jug and add the olive oil. The measuring beaker not inserted, brown with the roast button.
- Put the meat into a bowl and dust with flour. Add the game seasoning, 1 teaspoon of salt and 3 pinches of pepper and mix through well.
- Add the tomato purée and the meat to the blender jug and, the measuring beaker not inserted, sweat with the roast button/4 minutes.
- Add the red wine, port wine and game stock, all at room temperature, and, with the measuring beaker in place, boil with the reverse button/20 minutes/110 °C/speed setting 1. Then, with the measuring beaker in place, cook with the reverse button/35 minutes/95 °C/speed setting 1.
- Check to see whether the meat is cooked and, if necessary, continue cooking for a few minutes longer.
- Wash the thyme and shake it dry. Remove the leaves from the stalks and put the leaves into the blender jug. Season the ragout to taste with salt and pepper and, with the measuring beaker in place, mix with the reverse button/20 seconds/speed setting 1.
- Decant the ragout into a large serving dish and garnish with the cranberries.
- Serve with Swabian Spätzle noodles, potatoes or dumplings.
If not an adult-only meal, the red wine and port can simply be replaced with game stock.
If you prefer a heartier meal, fry the wild boar goulash hot in a frying pan with little fat before putting it in the blender jug.
Bon appétit with Monsieur Cuisine