Wild Boar Goulash

Ingredients

• 750 g wild boar meat
• 1 l vegetable broth
• 2 EL red wine vinegar
• 1 bay leaf
• 3 Juniper berries
• 1 sprig fresh thyme
• 1 onion
• 2 Cloves of garlic
• 70 g butter
• 250 g porcini mushrooms
• 200 g crème fraîche
• Salt
• pepper (ground)
• 1 EL lingonberries
• 0.5 bunch Parsley

Instructions

1. 1.

   Wash the meat, pat dry and cut into cubes. Pour vegetable broth, vinegar, bay leaf, thyme, and juniper over the cubes. Peel the onion, pierce with cloves of garlic, add to the mixture, and marinate overnight.

2. 2.

   The next day pat the cubes dry. In a stew pot heat 50 g butter, brown the meat on all sides, then pour in the brine. Cover and simmer gently for about 1½–2 hours. Remove the meat and discard the onion, bay leaf, thyme, and juniper from the broth.

3. 3.

   Clean the mushrooms, cut them into halves or quarters depending on size, and chop into bite‑sized pieces. In a pan heat the remaining butter and brown the mushrooms until golden brown.

4. 4.

   Add crème fraîche to the broth, bring to a boil, then reduce to half the volume. Return the meat and mushrooms, simmer briefly, and season with salt, pepper, and lingonberries. Serve the wild boar goulash garnished with parsley leaves.