Red Lion

Ingredients

• 1000 gwild boar leg, cubed
• 2 piecesonions
• 2 piecescarrots
• 100 gcelery root (celeriac)
• 2 tbsptomato paste
• 400 mlgame stock
• 300 mldry red wine
• 8 piecesjuniper berries
• 2 piecesbay leaves
• 1 tbsplingonberry jam
• 30 gcold butter
• 500 gall-purpose flour
• 5 pieceseggs (size M)
• 100 mlsparkling mineral water
• 1 pinchsalt, pepper, nutmeg

Preparation

1. 1Cut the wild boar into approx. 3 cm cubes, and finely dice the onions, carrots, and celery.
2. 2In a heavy-bottomed roasting pan, sear the meat in batches until browned, then remove and set aside.
3. 3Sauté the diced vegetables in the same pan, add the tomato paste, and toast briefly.
4. 4Deglaze with half the red wine, reduce almost completely, and repeat the process with the remaining wine.
5. 5Return the meat to the pot, add the game stock, juniper berries, bay leaves, and peppercorns.
6. 6Cover and simmer the ragout gently over low heat for about 90 minutes until the meat is fork-tender.
7. 7For the spätzle, beat the flour, eggs, a pinch of salt, nutmeg, and sparkling water into a thick, smooth dough until it forms bubbles.
8. 8Press the dough in portions through a spätzle maker into boiling salted water, let them rise to the surface, and remove with a slotted spoon.
9. 9Remove the meat from the sauce, strain the sauce through a fine-mesh sieve, stir in the lingonberry jam, and whisk in the cold butter to thicken.
10. 10Return the meat to the sauce, adjust seasoning to taste, and serve with the fresh spätzle on preheated plates.