Wild boar goulash from grandma's kitchen

Ingredients for 4 servings:

• 1 kg wild boar goulash
• 1 bottle of red wine, dry for pickling
• 3 tbsp clarified butter
• 150 g smoked bacon
• 4 large onions
• ½ tsp spice mix (Quatre épices)
• Salt and pepper, black
• 5 juniper berries
• 2 tsp game spice
• 4 tbsp tomato paste, 4-fold concentrated
• ¼ liter red wine, dry
• 400 ml Game stock
• 200 g chanterelles, fresh
• 1 cup crème fraîche
• 1 tsp blackcurrant jelly, or wild cranberry
• 4 half pears
• 8 tsp wild cranberries

Instructions

Working time approx. 35 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 1 hour 50 minutes; Total time approx. 14 hours 25 minutes

Marinate the wild boar goulash overnight in dry red wine (to take away the somewhat strong game flavor). Remove and pat dry. Heat clarified butter in a roasting pan, dice bacon and onion, add to the hot fat, sauté, and remove. Brown the wild boar goulash well in the hot fat. Season with Quatre epices, salt, pepper, and game spices. Add juniper berries and tomato paste. Deglaze with red wine and a little game stock. Cover and simmer for about 1 1/2 hours. Stir occasionally, adding game stock and water as needed. Meanwhile, clean the chanterelles, add them after 1 hour, and simmer for about another 1/2 hour. Season to taste with crème fraîche and blackcurrant jelly or wild cranberries. Garnish: Fill 4 pear halves with 2 teaspoons of wild cranberries each. Potato dumplings and homemade red cabbage go perfectly with this recipe.