Red wine-infused mutton with wild mushrooms and raisins

METHOD

1. Hydrate the Chilean mushrooms in a little hot water for at least 15 minutes. Drain; set aside the mushroom water to create the sauce.
2. Cut the Chilean mushrooms into little pieces and replace in the water (from 1) set aside.
3. Peel and cut the red onion into little cubes; wash and drain the white section of the leek; peel the cloves of garlic; and finely dice all these ingredients.
4. Eliminate the fat from the mutton; cut into three by three cubes (approx.) and season with salt to taste; roll the cubes in flour; place oil to heat in a pan on a strong flame and sear the meat until brown on all sides; remove the meat and set aside.
5. Add the butter into the same pan; heat the onion and leek on a low flame until transparent; at this point add in the diced garlic; continue cooking, stirring the mixture with a wooden spoon to prevent it burning, until it is lightly browned.
6. Add in the red wine and leave to reduce for a few minutes, until the alcohol evaporates; add in the stock and the previously seared meat; add the raisins, chopped mushrooms and the water from the maceration (1).
7. Continue cooking on a low flame; leave the pan uncovered; take off the flame when the sauce is the consistency of a light syrup; serve hot with the diced chives sprinkled on top and accompanied by the squash au gratin proposed below.