- 1 kg wild boar ragout
- 150 g smoked bacon, finely diced
- 2 cut onions
- 2 cloves of garlic
- 2 carrots, sliced
- 250 g Parisian mushrooms, cut
- pepper and salt
- bay leaves
- 1 tablespoon red pepper berries
- 3 dl wild stock
- 4 dl Canaster Winterscotch
- 5 tablespoons of flour
- 100 g butter
Quickly bake the bacon in the hot butter, and add the cubes of wild boar little by little (patted dry) so they seal and do not start simmering in their own juice. Add onion and garlic and let this stew shortly. Add the carrot slices and mix well. Then add wild stock and Canaster Winterscotch and flavour with thyme, bay leaves, pepper and salt. Add the red pepper berries as well. Let simmer in the casserole for about an hour.
In the meantime bake the mushrooms in a pan with some hot butter until they “sing”. A quarter before the end of cooking time add the mushrooms to the casserole.At last, mix the butter and the flour, and gradually stir the mixture under the stew to get a consistent mixture.
Sprinkle some cut parsley and a tuft of cress over the meat.