Wild boar goulash

Name: Wild boar goulash
Cook time: 2 h
Total time: 2 h
Yield: 4
Ingredients: 2 Tomatoes; 2 Carrots; 1 big onion; 1/2 bunch Thyme; 1 collar Rosemary; 1 kg Wild boar goulash; 2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 1 TABLESPOON Flour; 400 ml Game fund; 4-5 Tbsp Jägermeister (herbal liqueur); 1/2 TEASPOON Wild spice; 1 glass (370 ml) Chanterelles; 250 g Mushrooms; 1 TABLESPOON Butter; 250 g wide ribbon noodles

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 4

2 Tomatoes
2 Carrots
1 big onion
1/2 bunch Thyme
1 collar Rosemary
1 kg Wild boar goulash
2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp black pepper
1 TABLESPOON Flour
400 ml Game fund
4-5 Tbsp Jägermeister (herbal liqueur)
1/2 TEASPOON Wild spice
1 glass (370 ml) Chanterelles
250 g Mushrooms
1 TABLESPOON Butter
250 g wide ribbon noodles

Directions

1
Scratch tomatoes crosswise. Scald with boiling water, quench cold. Peel skin and dice tomatoes roughly. Peel, clean and wash the carrots and cut them into slices. Peel and chop onion.
2
Wash the thyme and rosemary and dab dry. Chop the thyme coarsely. Wash the meat and dab dry. Heat oil in a roaster and fry meat in it in 3-4 portions all around, season with salt and pepper, take out.
3
Fry the onion, carrots, tomatoes and herbs in the frying fat. Add meat, dust with flour and sauté briefly. Add 500 ml water, game stock and 4 tablespoons Jägermeister. Bring to the boil, stir in game spice and cook covered over a low heat for about 1 1/2 hours.
4
Drain the chanterelles. Clean and shine the mushrooms. Heat butter in a pan and fry the mushrooms for about 5 minutes. Add the mushrooms to the goulash about 15 minutes before the end of cooking time. Cook pasta in boiling salted water according to package instructions.
5
Drain and let drain. Season goulash with salt, pepper and possibly Jägermeister. Serve goulash with the noodles. Pears and cranberries taste good with it.