Lückendorfer wild boar goulash

Ingredients for 4 servings:

• 1 kg wild boar
• 5 large onions
• 1 tbsp clarified butter
• 1 tsp paprika powder, hot
• 2 tsp, heaped paprika powder, sweet
• 1 tbsp tomato paste
• 1 tsp, heaped mustard
• 1 tsp caraway seeds
• 6 juniper berries, crushed
• 2 bay leaves
• 6 cl brandy
• 150 ml port wine
• 1 tbsp, heaped flour
• 1 liter of broth or water
• 1 cup mushrooms, dried
• salt and pepper

Instructions

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

goes very well with dumplings

Wash the meat, pat dry, and cut into roughly 3 cm cubes. Peel the onions and chop them not too coarsely. Brown the meat in hot clarified butter, add the onions and sauté them vigorously. Add the caraway seeds, tomato paste, mustard, and juniper berries. Stir everything thoroughly and dust with flour, paprika, and salt. Stir well. After about 1 minute, add the brandy and port wine. Let everything boil down a bit, then top up with the stock or water. Stir in the mushrooms and bay leaves and simmer gently over low heat. This takes an average of 2.5 to 3 hours. You can serve it with all kinds of side dishes, such as dumplings, potatoes, pasta, or rice. Suitable vegetables include Breslau red cabbage, sauerkraut, Brussels sprouts, salsify, or simply a cucumber or bean salad.