Summary

Ingredients

• 600 g ame meat, diced (wild boar)
• 2 large onions, diced
• 2 cloves garlic, finely chopped
• 200 g chestnut (s), pre-cooked
• 1 tablespoon cranberries
• 200 ml cream
• 500 ml red wine, drier
• 3 bay leaves
• 5 grains allspice
• 2 carnation (s)
• 3 dashes Worcester sauce
• 1 teaspoon mustard, hotter
• salt and pepper
• Oil or clarified butter
• 30 g butter
• possibly sauce thickener

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Instructions

1. Heat the oil in a pan and sear the meat in it. Take out and put in a large saucepan. Sweat the onions in the pan, add the garlic after a while, toast them briefly and add them to the meat in the saucepan. Peel off the roasting set in the pan with a little wine and also add this to the saucepan. Pour the rest of the wine into the saucepan. Top up with enough water to cover everything well. Instead of the water, you can of course also use game stock. Cut the chestnuts into small cubes and add them with the bay leaves. Stir in the cranberries, allspice, cloves, mustard and butter. Season with salt and pepper vigorously. Stir everything well, bring to the boil and simmer on a low flame in a closed pot for about 2 hours.
2. Then add the cream and possibly thicken the goulash with a little sauce thickener. Season to taste with salt and pepper. Fish out the bay leaves and, if possible, the cloves and allspice.
3. Bread dumplings or spaetzle and red cabbage go well with it.
4. Tip: The goulash tastes particularly good when it is reheated the next day.