Kudu goulash

Ingredients for 6 servings:

• 1 ½ kg meat (kudu meat), cut into 15 – 20 mm cubes
• 300 g pork belly, streaky, cut into 6 mm cubes, or very fatty bacon5 –
• 2 packs of soup vegetables, cut into 5 – 6 mm cubes
• 2 large onions, cut into 5 – 6 mm cubes
• 2 red bell peppers, cut into 5 – 6 mm cubes
• 200 ml oil
• 5 sprigs of parsley
• 5 sprig(s) lovage
• 4 cloves garlic
• 2 small cans of tomato paste
• 500 ml red wine, dry
• 1 ½ tsp peppercorns, black
• 3 juniper berries
• 5 bay leaves
• 2 pinches of Piri-Piri
• 3 packs of tomatoes, diced
• 3 cans of chanterelles, 160 g each
• 4 tsp salt
• 6 tbsp crème fraîche

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 2 hours 30 minutes; Total time approx. 3 hours 30 minutes

Strepsiceros zambesiensis

Brown the belly or very fatty bacon in a roasting pan. Wait until most of the fat has liquefied. Add the meat. Brown on all sides and remove the meat and belly from the pan. Add the celery, carrots, onions, and bell peppers to the remaining fat in the following order at approximately 10-minute intervals. Brown on all sides, stirring constantly. Add a little oil a little at a time so that everything is coated with fat. When the onions are translucent, add the meat again and fry briefly. Add the tomato paste and, just before it starts to burn, deglaze with the wine. Grind the pepper and juniper berries in a mortar. Finely chop the parsley, lovage, and garlic. Add the bay leaf and piri-piri powder or hot paprika. When the wine has reduced slightly, add the chopped tomatoes and chanterelle mushrooms. Cover and simmer gently until the meat is cooked to your liking. Depending on the size, allow 1.5 to 2.5 hours. Finally, add salt. Serve with the crème fraîche. Spätzle or Milipap croquettes are highly recommended as a side dish.