Wild Boar Stew

A delicious mushroom dish for any occasion!

1. meat rinse, dry. Clean celery and carrots, remove peel, peel onions. Cut celery, carrots and onions into 1 cm cubes.

Heat oil in a casserole, brown meat over medium heat, season with salt, season with pepper. Crush juniper in a mortar.

3. add carrots, celery, onions, cinnamon stick, juniper, bay leaf, paradeis pulp and flour to meat and roast for 10 minutes. Add wine and stock, simmer gently for 10 min. Cover and simmer at low temperature for 2 hours.

4. clean mushrooms. Rinse parsley, shake dry, pluck off leaves and chop coarsely.

Cook pasta in salted water until al dente, drain. Sauté mushrooms or chanterelles in 2 tbsp butter, season with salt, pepper and parsley.

Foam remaining butter in a frying pan, toss noodles in it, arrange with wild boar ragout and mushrooms.

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