Wild Boar Ragout with Parmesan Pepper

Heat 2/3 of the oil in a casserole. Brown the meat well in portions.

Cut the bacon into small cubes. Add it and fry it as well. Sauté bay spice, garlic, onions, juniper berries and celery as well. Add red wine and water and simmer gently for 1 1/2 to 2 hours.

Rinse mushrooms and cut into slices, lightly steam until soft and add to wild boar ragout with cranberries. Continue to simmer briefly. For the Parmesan pepper, remove the peel from the potatoes, grate finely, mix with flour, Parmesan cheese and season with nutmeg and salt.

Grease the baking tray and place small heaps of the potato dough on it and press them flat.

Bake in the oven at 200 degrees for about half an hour, after 20 minutes turn to the other side.

Serve with Brussels sprouts and carrots.

Our tip: Use a bacon with a strong flavor – so you give this dish a special touch!

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