Wild Boar Ragout

For the wild boar ragout, quarter lemon lengthwise, do not split completely. Sprinkle cut surfaces with salt, squeeze together, seal and let marinate at room temperature for 1 week.

Mix mint, olive oil, ginger, pressed garlic and salt. Remove sinews from meat, cut into cubes, mix with spices, let marinate for 1 hour with lid closed.

Brown, barely cover with water, bring to a boil, turn down. Add finely chopped onion, half the amount of parsley, lemon juice and lemon quarters cut into 5 mm slices.

Let the ragout simmer on low heat for 1 hour with the lid closed, open and boil for another 10 minutes. Mix the ragout with olives and sprinkle with parsley.

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