Wild boar goulash with cranberries

Ingredients for 6 servings:

• 1 kg game meat (wild boar), from the leg
• 1 tbsp spice mix, game spice (juniper berries, coriander, peppercorns, bay leaves, etc.)
• 2 onions
• 2 carrots
• 500 ml red wine
• 2 tbsp oil
• 1 tbsp tomato paste
• 200 ml vegetable broth or meat broth, strong
• 2 tbsp cranberries

Instructions

Working time approx. 45 minutes; Rest time approx. 5 hours; Total time approx. 5 hours 45 minutes

Cut the wild boar meat into 2-3 cm cubes. Crush the game spices as finely as possible in a mortar and pestle. Peel the onions and slice into rings. Peel the carrots and dice them into small cubes. Place all ingredients in a freezer bag and fill with half a liter of red wine. Seal the bag and marinate for 5 hours or a whole day, turning it occasionally. After marinating, drain well in a sieve. Heat the oil and sear the vegetables and meat in at least two batches. Add 1 tablespoon of tomato paste and season with salt and pepper. First, add 1 cup of the marinade, then gradually add 200 ml of broth, and then keep adding more marinade until the end of the cooking time. After about 45 minutes, add the cranberries and continue cooking for a little longer until the sauce is quite thick. As a side dish, I recommend my South Tyrolean speck dumplings or homemade spaetzle, along with red cabbage and pears with cranberries. For drinks, of course, you can pair it with the wine used in the marinade, such as a Baden-Württemberg Trollinger or a Palatinate Dornfelder.