Summary

Ingredients

• 1.2 kg wild boar goulash, e.g., from the shoulder
• 1 large carrot
• 150 g celery
• 1 large onion (s)
• 300 ml red wine, drier
• 100 ml port wine
• 400 ml game stock
• 1 orange (s)
• 3 tablespoon cranberries
• 50 g butter
• some clarified butter
• 1 piece (s) ginger
• 3 bay leaves
• Salt and pepper, black
• Pepper, red
• Szechuan pepper
• pimento
• Juniper berry

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Instructions

1. Roughly dice wild boar, carrots, celery and onions.
2. Heat a large roasting pan on the plate vigorously to level 9 of 10 and fry the goulash in a little clarified butter. If necessary, fry in two stages to ensure that the meat gets a little color on all sides. Remove the meat from the roaster and roast the vegetables.
3. Add the meat again and deglaze with red wine and port wine. Let it boil down to 1/4 of the liquid. Put three kinds of pepper, juniper and allspice in equal parts in a mortar and crush them vigorously. Add a good teaspoon of it and the same amount of salt to the pot and stir well once. Add the game stock and bay leaves. Put a lid on and simmer on low heat at level 4 of 10 for about 2 - 3 hours until the meat is tender. 15 minutes before the end of the cooking time, add the sliced ginger and a large piece of orange peel.
4. Remove the ginger and orange peel. Add the cranberries. If necessary, season with salt and pepper mixture and stir in the butter.
5. Potatoes, mashed potatoes, dumplings or noodles also taste good.
6. Approx. 400 Kcal per serving.