Wild boar goulash from the Dutch oven

Ingredients for 4 servings:

• 500 g wild boar goulash
• 500 ml mulled wine or children’s punch
• 1 tsp game spice
• 2 tbsp chili oil
• 1 tbsp flour
• 1 tsp salt, coarse
• 125 g bacon, diced
• 2 large onions, diced
• 1 tbsp tomato paste
• 1 jar Game stock, approx. 400 ml
• 250 ml mulled wine or children’s punch
• 1 tbsp balsamic vinegar, dark
• 100 g leek, finely chopped
• 100 g carrot(s), finely chopped
• 50 g celery, finely chopped
• 400 g mushrooms, brown, halved or quartered
• 2 tbsp jam (plum jam)
• rosemary
• Thyme

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 2 hours 30 minutes; Total time approx. 15 hours

made in a gas grill

Put the game spices in a tea infuser or spice ball. Place it in a lidded container with the meat and fill it with the punch or mulled wine, ensuring the meat is completely covered. Let it marinate overnight in a cool place. If you have any leftover 500 ml, you can use it the next day. Drain the liquid well the next day. You will still need the filled tea infuser. Season the meat with salt and dust it with flour. Add chili oil to the Dutch oven and heat it up. To do this, I first turn all the burners on full heat. Brown half of the meat in the Dutch oven and set it aside. Then brown the remaining meat in the same way and set it aside. Roast the onions and bacon cubes in the Dutch oven, as well as the tomato paste. Deglaze with a little of the stock. Add the meat and stir. Add the vegetables and jam and stir. Add the remaining game stock, the punch and the remaining spices, and the still-filled tea infuser to the pot. Now simmer at 1/4 power on two burners over direct heat for about 2 hours. Refill with a coffee mug full of hot water every 30 minutes.