Summary

Ingredients

• 1 kg wild boar goulash
• 3 tablespoon oil
• 125 g bacon, mixed
• 2 large onions
• 2 cloves garlic
• salt
• 0.25 liter ¼ red wine
• 0.5 liter ½ meat stock or game stock
• 1 tablespoon tomato paste
• Thyme, rosemary, possibly game spices
• 3 tablespoon flour
• 1 large can chanterelles
• 0.5 ½ cup crème fraîche
• Garlic powder

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Instructions

1. Wash the meat and pat dry well. Fry all over in hot oil and keep warm. Also fry the diced bacon and diced onions, add the meat again and season with salt and pepper. Pour red wine and meat stock, season and stew in a closed saucepan for about 60 minutes.
2. Mix the flour with a little water and bind the boiling liquid with it. To taste. Heat the drained chanterelles in the sauce and refine with crème fraîche.