Wild boar ragout revisited with red berry sauce – by Delicieusement vôtre

Not only for hunters…!


Serves 6-Preparation time: 50 min – Cooking time: 30 min



For the Marinade:

900 g wild boar fillet (6 pieces weighing approximately 150 g each)

50 cl tannic red wine

1 onion

1 carrot

3 juniper berries

Thyme and bay leaf

1 clove garlic


For the Sauce:

50 g honey

80 g redcurrant jelly

150 g cranberry juice

Reserved marinade

50 cl brown stock

Corn flour (optional)


For the Decoration:

1 small basket of redcurrants




For the Marinade:

Peel and chop the onion and carrot and crush the garlic clove.

Place the red wine in a flat dish with the chopped vegetables, the crushed juniper berries, thyme and bay leaf

Place the wild boar pieces in the marinade for 30 minutes.

Remove the meat and pat dry.

Reserve the marinade.


For the Sauce:

Place the honey and redcurrant jelly in a large saucepan and heat until brown.

Deglaze with the cranberry juice and reserved marinade and reduce by 2/3.


Pour the brown stock in and reduce by 2/3 again.

Now filter the stock and season with salt and pepper.


For the Meat:

Fry the meat at the last minute until pink. Liberally pour the sauce on top.


Decorate with redcurrants.

Leave a comment

Your email address will not be published.