Gundheim Dornfelder Reserve trocken Ortswein

Ingredients

• 1000 gwild boar shoulder
• 2 piecesonions
• 2 piecescarrots
• 150 gceleriac
• 2 tbsptomato paste
• 600 mlgame stock
• 300 mldry red wine
• 5 piecesjuniper berries
• 2 piecesbay leaves
• 2 tbspcranberry jam
• 30 gclarified butter
• 500 gall-purpose flour
• 5 pieceseggs
• 50 mlsparkling water
• 1 tspsalt
• 0,5 tspnutmeg

Preparation

1. 1Cut the wild boar meat into approx. 3 cm cubes, and finely dice the onions, carrots, and celeriac.
2. 2Heat the clarified butter in a roasting pan over high heat and sear the meat cubes in portions until browned on all sides, then remove.
3. 3Sauté the diced vegetables in the rendered fat, add the tomato paste, and roast briefly until it takes on a dark color.
4. 4Deglaze with red wine and game stock, add the juniper berries and bay leaves, and return the meat to the pot.
5. 5Braise the ragout covered over low heat for about 90 minutes until the meat is fork-tender.
6. 6For the Spätzle, vigorously beat the flour, eggs, a pinch of salt, nutmeg, and sparkling water in a bowl until the batter forms bubbles.
7. 7Bring a large pot of salted water to a boil and press the batter in portions through a Spätzle press or scrape it off a board into the water.
8. 8As soon as the Spätzle float to the surface, remove them with a slotted spoon and keep them warm briefly in warm water.
9. 9Refine the ragout sauce with cranberry jam, season to taste with salt and pepper, and thicken if necessary.
10. 10Serve the ragout together with the fresh Spätzle on prewarmed plates.