Summary

Ingredients

• 1 kg goulash from game (wild boar, roe deer or deer)
• 50 g bacon, mixed, smoked
• 2 onions)
• 250 g mushrooms
• 200 g leek, (1 stick)
• 2 tablespoon clarified butter
• 4 tablespoon spice mix for game
• Salt and pepper, black
• 1 tablespoon tomato paste
• 2 tablespoon flour
• 250 ml wine, red, dry
• 3 tablespoons jam (rose hip jam) or
• 2 tablespoon jelly (currant jelly)
• 6 tablespoon heavy cream
• Parsley, for garnish

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Instructions

1. If necessary, dice the meat smaller, finely dice the bacon. Peel the onions and cut into wedges. Clean, wash and halve the mushrooms. Clean and wash the leek and cut into rings. Leave the bacon in a roaster and remove it. Heat the lard in the bacon and fry the meat and onions in portions. Season with game spices, salt and pepper. Fry the mushrooms and leeks. Sauté tomato paste and flour. Deglaze with the wine, pour ½ l of water, bring to the boil and cover and simmer over low heat for 30 minutes. Then stir in the jam and another 300 ml of water and simmer for another 30 minutes. Add the bacon to the goulash, season to taste and refine with cream.
2. Garnish with the parsley and serve with either Brussels sprouts and pasta or spaetzle.