Wild Goulash with Quinces

Ingredients

• 125 g onions
• 2 tbsp clarified butter
• 750 g game goulash
• fresh thyme (or 2 tsp dried)
• 3 bay leaves
• 4 juniper berries
• Salt
• ground pepper
• dry red wine
• 1 glass (400 ml) game stock
• 2 quinces
• 2 carrots
• 2 tbsp Cornstarch
• 1 tbsp lingonberries

Instructions

1. 1.

   Peel and dice the onions. Heat clarified butter in a braising pot. Brown the game goulash, then add the onions and cook together.

2. 2.

   Rinse the thyme, shake it dry, and pluck the leaves from the stems. Add thyme, bay leaves, and juniper berries to the meat. Season with salt and pepper. Deglaze with red wine and game stock, cover, and simmer for about an hour.

3. 3.

   Wipe the quinces dry with a cloth. Quarter them, remove seeds and stem tips, then cut into pieces. Peel and slice the carrots. Add quinces and carrots to the goulash and cook for another 30-40 minutes.

4. 4.

   Stir cornstarch with a little cold water and use it to thicken the goulash. Season with lingonberries, salt, and pepper to taste.