Summary

Ingredients

• 1 kg wild boar goulash
• 1 liter buttermilk
• 4 juniper berries
• 4 grains allspice
• 2 tablespoon vinegar, (wine vinegar), possibly more
• 100 g jerky meat
• 30 g mararine
• 2 large onions
• 0.38 liters meat broth, (best made from beef paste from Menzi or from stock from J. Langbein o. Lacroix)
• 0.5 liter ½ wine, red (dry)
• 0.38 liters cream
• 2 tablespoon cornstarch
• Pepper, whiter
• Paprika powder, (spicy)

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Instructions

1. Rinse the wild boar stew and dry on kitchen paper. Put in a bowl. Pour the buttermilk over them. Mash the juniper berries. Now add the allspice grains and the wine vinegar. Mix the whole thing together, cover, cool and leave for 24 hours.
2. Now remove the meat from the stain and pat dry. Cut the bacon and onions into cubes and sweat one after the other in the margarine in a saucepan until translucent. Now the meat is seared (approx. 10 minutes). Season with salt, pepper and paprika. Pour the hot meat stock and, if you like, a little red wine. Cover and let simmer for approx. 70 minutes. Try in between.
3. Mix the red wine and cornstarch and add to the goulash. Boil. Season to taste with spices. Stir in the cream and do not bring to the boil. Serve the goulash in a preheated one.
4. Side dishes:
5. Brussels sprouts with chestnuts, spaetzle or bread dumplings.