Inwong's wild boar goulash

Ingredients for 8 servings:

• 1,000 g wild boar (shoulder, leg), cut into cubes
• 2 tbsp clarified butter, or more
• 120 g streaky smoked bacon, finely diced
• 160 g onion(s), finely diced
• 160 g carrot(s), finely diced
• 1 clove(s) garlic, finely chopped
• 120 g celery, finely diced
• 500 g mushrooms, white, cut into large slices
• 2 tbsp tomato paste
• 200 ml red wine, dry
• 2 tbsp jelly (blackcurrant)
• 400 ml game stock or vegetable broth
• 6 allspice berries
• 4 juniper berries
• 8 black peppercorns
• e.g. caraway, whole or ground
• n. B. smoked salt
• some chili flakes (Pul Biber), alternatively paprika powder, hot
• 2 sprigs rosemary, finely chopped
• 1 tbsp cornstarch
• 100 g whipped cream
• 2 tbsp sour cream, or more
• ½ bunch parsley or chives, very finely chopped

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 2 hours; Total time approx. 3 hours

seasoned with smoked salt

Brown the meat cubes in batches in a pan in hot clarified butter. Keep warm in a saucepan. Reduce the heat and, in the same pan, brown the bacon cubes and sauté the onions and carrots. Add the garlic, celery, and mushrooms and simmer gently for about 10 minutes, then pour the hot liquid over the fried meat cubes. Now sauté the tomato paste in the pan, deglaze with half of the red wine, and reduce by about half. Add the jelly and pour in the remaining red wine, loosening the pan’s surface with a wooden or plastic spatula. Swirl the pan with game stock or broth and pour the contents over the meat. Add the solid spices and rosemary (tea bags, tea infuser, or similar) and cook gently over low heat for 1.5 – 2 hours. Once the goulash is cooked, thicken to your taste with a little cornstarch dissolved in water. Stir in the whipped cream and sour cream, season to taste, and add more salt and pepper if desired. Garnish with chives or parsley.