Wild boar goulash with port wine sauce

Ingredients for 4 servings:

• 1 kg game meat (wild boar meat) or pork goulash
• 700 g mushrooms, preferably wild mushrooms
• 2 large onions
• 2 garlic cloves
• 1 bottle of port wine
• 2 rosemary sprigs
• some coriander, about 2 pinches (depending on taste)
• salt and pepper
• Paprika powder
• Cinnamon powder, approx. 2 pinches (depending on taste)
• 2 bay leaves
• 6 carnations
• Water to refill
• olive oil
• 6 juniper berries
• Chili pepper(s), dried (1 – 2 pieces)
• 1 cup crème fraîche
• possibly sauce thickener

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 2 hours; Total time approx. 3 hours

delicious with mushrooms

Chop the meat into small pieces. Peel and roughly dice the onions and garlic. Clean the mushrooms (frozen mushrooms also work – thaw them in a sieve) and boil them in water for about 5 minutes. Brown the meat in olive oil, add the onions, garlic, and mushrooms, and continue to brown. Then deglaze everything with the port wine and a little of the mushroom stock. I put the spices in a tea bag and tie it (this saves you having to search for the spices), add it to the meat, and let everything simmer for about 2 hours (until the meat is tender), stirring occasionally and adding more water (so the meat is always covered). When everything is tender, season again with the spices, remove the spice bag, refine with crème fraîche, and thicken with a sauce thickener if desired. I serve it with potato dumplings; red cabbage also tastes good with it.