Summary

Ingredients

• 500 g oulash (wild boar)
• 2 sprigs rosemary
• 2 sprigs thyme
• 100 g breakfast bacon (bacon)
• 2 onion (s), diced
• 1 tablespoon flour
• 250 ml red wine
• 250 ml game stock
• 300 g mushrooms, brown
• 2 tablespoon crème fraîche
• 2 tablespoon cranberries
• salt and pepper
• some oil

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Instructions

1. Chop the rosemary and thyme and mix with the meat cubes.
2. Cut the bacon into strips and fry in a casserole with a little oil, add the meat and brown all over. Then add onions and fry a little. Dust with flour and pour red wine on top, then let it simmer a little. Now pour in the game stock. Braise the goulash in a closed pot for about 30 minutes.
3. In the meantime, clean the mushrooms, quarter them and fry them in a little oil or clarified butter. Then add to the goulash and stew for another 60 minutes. If necessary, add a little more liquid every now and then. Finally stir in the crème fraiche and cranberries and season with salt and pepper.
4. This goes well with porcini tortellini.