Wild boar goulash Siebengebirge

Ingredients for 4 servings:

• 1.2 kg wild boar goulash, e.g. from the shoulder
• 1 large carrot(s)
• 150 g celery
• 1 large onion(s)
• 300 ml red wine, dry
• 100 ml port wine
• 400 ml Game stock
• 1 orange(s)
• 3 tbsp cranberries
• 50 g butter
• some clarified butter
• 1 piece(s) ginger
• 3 bay leaves
• Salt and pepper, black
• Pepper, red
• Sichuan pepper
• Allspice
• Juniper berry(s)

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 3 hours; Total time approx. 4 hours

classic

Roughly dice the wild boar meat, carrots, celery, and onions. Heat a large roasting pan on the hob to level 9 out of 10 and sear the goulash in a little clarified butter. If necessary, sear in two batches to ensure the meat gets a little color on all sides. Remove the meat from the roasting pan and brown the vegetables. Return the meat to the pan and deglaze with red wine and port. Reduce the liquid to 1/4. Put three types of pepper, juniper, and allspice in equal parts in a mortar and pestle and pound vigorously. Add a good teaspoon of each and the same amount of salt to the pot and stir well. Add the game stock and bay leaves. Cover and simmer on low heat at level 4 out of 10 for about 2-3 hours, until the meat is tender. 15 minutes before the end of the cooking time, add the sliced ​​ginger and a large piece of orange peel. Discard the ginger and orange peel. Add the cranberries. Season with salt and pepper, if desired, and stir in the butter. Serve with potatoes, mashed potatoes, dumplings, or pasta. Approximately 400 kcal per serving.