Wild boar goulash a la Fletcher

Ingredients for 4 servings:

• 1 kg wild boar goulash
• 1 liter buttermilk
• 4 juniper berries
• 4 grains allspice
• 2 tbsp vinegar (wine vinegar), possibly more
• 100 g dried meat
• 30 g margarine
• 2 large onions
• 0.38 liters of meat broth (preferably from Menzi beef paste or from J. Langbein or Lacroix stock)
• ½ liter red wine (dry)
• 0.38 liters of cream
• 2 tbsp cornstarch
• Pepper, white
• Paprika powder (hot)

Instructions

Working time approx. 30 minutes; Rest period approx. 1 day; Total time approx. 1 day 30 minutes

relatively simple preparation

Rinse the wild boar goulash and pat dry on kitchen paper. Place in a bowl. Pour over the buttermilk. Crush the juniper berries. Add the allspice berries and the wine vinegar. Mix everything together and let it sit, covered, in a cool place for 24 hours. Remove the meat from the marinade and pat dry. Dice the bacon and onions and sauté them one after the other in the margarine in a saucepan until translucent. Sear the meat (about 10 minutes). Season with salt, pepper, and paprika. Add hot meat broth and, if desired, a little red wine. Cover and simmer for about 70 minutes. Taste the meat occasionally. Mix the red wine and cornstarch and add to the goulash. Bring to a boil. Season to taste. Stir in the cream but do not allow to boil again. Serve the goulash in a warm oven. Side dishes: Brussels sprouts with chestnuts, spaetzle, or bread dumplings.