Wild Ragout with Mushrooms

Ingredients

• 1 kg goulash meat (from wild boar)
• 2 carrots
• 2 onions
• 2 Garlic cloves
• 2 tbsp clarified butter
• 2 tbsp flour
• 250 ml robust white wine
• 500 ml wild stock
• Salt
• Pepper (freshly ground)
• 1 tsp juniper berries
• 1 bay leaf
• 1 tsp peppercorns
• 250 g chanterelle mushrooms
• 4 sprigs thyme
• 100 ml heavy cream
• 1 tbsp lingonberries (jarred)
• 1 tbsp gin

Instructions

1. 1.

   Rinse the goulash meat, pat dry and cut into small cubes if needed. Peel the carrots, onions, and garlic, then finely dice everything. Brown the meat in a pot with 1 tbsp hot clarified butter. Add the vegetables and sauté briefly. Stir in the flour and deglaze with wine. Pour in some stock, season with salt and pepper, cover partially, and simmer gently for about 1.5 hours. Add more stock as needed. Place juniper berries, bay leaf, and peppercorns in a spice sachet and add to the ragout after about 30 minutes.

2. 2.

   Clean and slice the mushrooms. Brown them in the remaining clarified butter in a hot pan. During the last ~15 minutes, add the drained thyme and cream to the ragout and finish cooking uncovered. Remove the spice sachet again.

3. 3.

   Season with lingonberries, gin, salt, and pepper, then serve. Offer white bread on the side as desired.