Summary

Ingredients

• 1 kg wild boar goulash
• 30 g clarified butter
• Salt and pepper, from the mill
• 1 teaspoon thyme, rubbed
• 1 bay leaf
• 10 shallot (s)
• 1 clove garlic
• 0.5 liter ½ beer, (black beer)
• 1 slice (s) brown bread without rind
• 1 tablespoon jelly, red currant
• 1 tablespoon mustard
• possibly cornstarch

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Instructions

1. Fry the meat vigorously in clarified butter. Dice shallots and fry them. Dice the garlic. Add together with thyme and bay leaf. Salt and pepper. Deglaze with beer. Crumble the bread and add to the ragout with the currant jelly and mustard. Simmer over medium heat for about 2 hours.
2. Season to taste and, if necessary, thicken with cornstarch.
3. This goes well with potato noodles and French beans.