Wild Boar Ragout with Polenta Almond Puree

Cut the meat into two to three cm cubes. Remove the skin from the celeriac, carrot and onion and cut into 1 to 2 cm cubes.

In a wide saucepan, brown the meat in batches on all sides in the oil over medium heat and remove.

Then fry the vegetables as well, remove them. Briefly roast the gravy with the paradeis pulp, then extinguish with half of the wine and the brandy, and reduce to a syrup. Pour the remaining wine and reduce again.

Add the vegetables and the meat cubes and pour in enough clear soup to cover everything. Simmer at a low temperature just below boiling point for about an hour and a half until tender.

Remove the meat from the pot. Pass the sauce through a sieve and reduce a little more, depending on the consistency. Add unpeeled garlic, ginger and orange peel, let it stand in the sauce for a few minutes and remove again.

Lightly caramelize the confectioners’ sugar in a frying pan over medium heat, extinguish with the vinegar and reduce by half. Quarter the figs as well as the apricots and add them with the chocolate to the braising sauce form. Season with salt, pepper and the reduced balsamic vinegar. Add the butter and let it melt. Repeat the meat in the sauce and warm it up briefly, seasoning it heartily with the herb mixture from the mill.

Serve the wild boar ragout with the polenta-almond puree (see s

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