Wild boar cream goulash in winemaker's bread à la Didi

Ingredients for 6 servings:

• 1 kg wild boar goulash, from the leg
• 1 kg onion(s), red
• 300 g king oyster mushrooms
• 400 g chestnuts, cooked
• 2 pointed peppers, red
• 250 ml meat broth
• 150 g crème fraîche
• 2 tsp salt
• 2 tsp white pepper
• 2 tbsp paprika powder, hot
• 1 tsp cayenne pepper
• 6 loaves (winegrower’s bread), round, 250-300 g each
• 4 tbsp sunflower oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 2 hours 15 minutes; Total time approx. 2 hours 45 minutes

With chestnuts and oyster mushrooms

Cut the king oyster mushrooms into small pieces. Halve the pointed peppers lengthwise and remove the seeds and skin. Halve again lengthwise and cut into small pieces. Halve, peel, and finely dice the red onions. Heat a large, deep frying pan with the sunflower oil. Fry the pointed peppers and king oyster mushrooms in it. Add the onion and fry. In a large pot, brown the wild boar goulash all over. Add the bell peppers, mushrooms, and onions and season with salt, pepper, and paprika. Continue frying and deglaze with the meat stock. Simmer on low heat for 2 hours. A good 10 minutes before the end of cooking, add the chestnuts and crème fraîche. Season with salt and cayenne pepper. While the bread is simmering, cut a lid off the vintner’s bread and hollow out the bread. Arrange the goulash in the bread and serve.