Wild boar goulash with cranberries and chocolate
easy
150 mins
150 mins
Ingredients
- 250 g Shallots
- 250 g small mushrooms
- 2 Carrots
- 2 TABLESPOONS + 2 tablespoons + 1 tablespoon of oil
- 750 g Wild boar goulash
- 7-10 Tbsp salt, pepper, sugar
- 1 coated tbsp. flour
- 1⁄2 l Red wine
- 1 Bay leaf
- 60 g dried cranberries
- 30 g Dark chocolate
Directions
- 1
Peel the shallots and halve them lengthwise. Clean the mushrooms and rub with kitchen paper. Peel, wash and chop the carrots.
- 2
Heat 2 tablespoons of oil in a casserole, brown the meat in portions. Season with salt and pepper and remove. Heat 2 tablespoons of oil in a pot, fry the mushrooms in it and take them out.
- 3
Sauté shallots and carrots in the remaining frying fat. Season with salt and pepper. Add meat, dust with flour and sweat for 1-2 minutes. Deglaze with wine. Add bay leaf. Cover goulash and stew for about 1 1⁄2 hours.
- 4
Add the cranberries and braise for another 20 minutes.
- 5
Roughly chop the chocolate and melt it in the goulash. Add mushrooms and heat. Season to taste with salt and pepper. Goes well with brown bread, bread dumplings or roasted titbits.
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