Summary

Ingredients

• g 1,000 wild boar (shoulder, mallet), cut into cubes
• 2 tablespoon clarified butter, or more
• 120 g pork belly, mixed, smoked, finely diced
• 160 g onion (s), finely diced
• 160 g carrot (s), finely diced
• 1 clove garlic, finely chopped
• 120 g celery, finely diced
• 500 g white mushrooms, rouhly sliced
• 2 tablespoon tomato paste
• 200 ml red wine, dry
• 2 tablespoon jelly (currant)
• 400 ml game stock or vegetable stock
• 6 allspice grains
• 4 juniper berries
• 8 black peppercorns
• caraway seeds, whole or ground
• smoked salt
• some chilli flakes (Pul Biber), alternatively paprika powder, hot pink
• 2 stems rosemary, finely chopped
• 1 tablespoon cornstarch
• 100 g whipped cream, whipped
• 2 tablespoon sour cream, or more
• 0.5 ½ bunch parsley or chives, very finely chopped

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Instructions

1. Fry the meat cubes in portions in a pan in the hot clarified butter. Keep warm in a saucepan.
2. Reduce the heat and fry the diced bacon in the same pan and sauté the onions and carrots. Add the garlic, celery and mushrooms and let simmer for approx. 10 minutes and then distribute hot over the fried meat cubes. Now sweat the tomato paste in the pan, deglaze with half of the red wine and reduce by about half. Add the jelly and pour in the rest of the red wine, loosening the base of the pan with a wooden or plastic spatula. Swing out the pan with game stock or stock and pour the contents over the meat as well. Add the solid spices and rosemary (tea bags, tea infuser, etc.) and simmer gently over a low heat for 1.5-2 hours.
3. When the goulash is done, you can use some cornstarch dissolved in water to set it to your own taste. Stir in the whipped cream and sour cream, season to taste and season again with salt and pepper. Garnish with chives or parsley.