Wild boar stew with cranberries and chocolat

Heat some butter in the pan and bake the ragout and the onions properly.
Remove it from the pan and keep it warm.
Add the fond and stir the baked-on residue loose, then reduced.
Add the jam, along with the cranberries and red wine.
Mix well and reduce further.
Then add the chocolate.
Add the stew back and let simmer until it is done.
Stew the mixture of the forest mushrooms.
Then add them to the sauce. Mix well.
Season with pepper and salt.
Reprocess the sauce with a few cubes of butter until the desired thickness.
Serve with ‘Pommes Duchesse’