Wild Boar Chops with Apple and Plum Ragout

1. hard dried plums soak for one night, well covered with water, soft dried plums soak for 2 hours. Remove the skin from the apples, cut them into quarters and remove the core. Later, heat the butter in a saucepan until it foams. Steam the apples in it over medium heat for 2 minutes until soft. 2.

Drain the plums, reserving the liquid. Add the plums, juniper berries and bay leaf spice to the apples and steam for another 2 minutes. Stir in 4 tbsp plum water and the vinegar. Season the ragout with salt, honey and freshly ground pepper, sauté for another 1 minute and keep warm.

Rinse the chops, pat dry and rub lightly with salt and pepper. Cut the bacon into small cubes. In a frying pan, heat the oil over medium-high and lightly brown the bacon. Place the chops in the frying pan with the rosemary (rinse the fresh rosemary beforehand) and roast for 10-12 minutes on each side, according to thickness, until they are nicely browned and crispy.

Heat the ragout one more time, remove the juniper berries and the bay leaf spice, if desired. Arrange the chops with the bacon and the apple and plum ragout and serve on the spot.

Serve with potatoes baked in aluminum foil or baguette bread. The ragout tastes just as delicious with pork or suckling pig chops.

Our tip: Use bacon with a fine, smoky note!

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