Wild boar goulash with wild mushrooms

Ingredients for 6 servings:

• 1 kg wild boar goulash
• 2 onions
• 2 tbsp tomato paste
• 250 ml red wine, dry
• 400 ml Game stock
• 400 ml beef broth
• 500 g mushrooms, mixed, frozen
• 2 juniper berries
• 1 all-spice
• 2 bay leaves
• 1 cup crème fraîche
• salt and pepper

Instructions

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

Wash the goulash, pat dry, and season with salt and pepper. Finely slice the onions. Fry the goulash in a little oil or lard until nicely browned. Remove and set aside, covered. Fry the onion rings in the same fat until golden brown. Add the 2 tablespoons of tomato paste and fry briefly. Deglaze with the red wine and bring to a boil. Pour in the game stock and bring to a boil, then add the broth. Return the meat, add the juniper berries, bay leaves, and allspice, and simmer with the lid on for 1 hour and 45 minutes. Stir occasionally. About 15 minutes before the cooking time is up, add the frozen wild mushrooms to a second pan and fry over high heat until the water has completely evaporated. Season with salt and pepper, deglaze with a little water or broth, and add to the wild boar goulash. Simmer together for another 10 minutes. Then stir in the crème fraîche, remove the bay leaves, juniper berries, and allspice, and thicken to the desired consistency. Season with salt and pepper if necessary (usually not). We always serve this with spaetzle.