Wild boar goulash with mushrooms

Name: Wild boar goulash with mushrooms
Cook time: 2 h
Total time: 2 h
Yield: 4
Ingredients: 2 Tomatoes, 2 carrots; 1 big onion; 4-6 Stem(s) Thyme; 1 Branch rosemary; 1 kg Wild boar goulash; 2 TABLESPOONS oil, salt, pepper; 1 heaped tbsp. flour; 400 ml Game stock or clear broth (glass); 4-5 Tbsp Herbal liqueur; 1/2 TEASPOON Wild spice; 1 glass (370 ml) Chanterelles; 250 g small mushrooms; 1-2 TABLESPOONS Butter

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 4

2 Tomatoes, 2 carrots
1 big onion
4-6 Stem(s) Thyme
1 Branch rosemary
1 kg Wild boar goulash
2 TABLESPOONS oil, salt, pepper
1 heaped tbsp. flour
400 ml Game stock or clear broth (glass)
4-5 Tbsp Herbal liqueur
1/2 TEASPOON Wild spice
1 glass (370 ml) Chanterelles
250 g small mushrooms
1-2 TABLESPOONS Butter

Directions

1
Wash and coarsely dice the tomatoes. Peel, wash and slice the carrots. Peel and finely dice the onion. Wash and pluck the herbs. Dab the meat dry and possibly cut it a little smaller.
2
Fry the meat in hot oil in portions, season with salt and pepper and remove. Fry onion, carrots, tomatoes and herbs in hot frying fat
3
Add meat again. Dust with flour and sweat. Stir in stock, liqueur and wild spice. Bring to the boil, cover and stew for 1 1/4-1 1/2 hours. In between pour on 1/8-1/4 l water
4
Drain chanterelles well. Clean the mushrooms, wash them. Sauté all mushrooms in hot butter. Season with salt and pepper. Add the mushrooms to the goulash 5-10 minutes before the end of the cooking time and braise them. Season goulash with salt and pepper. Cranberries, baby pears (tin) and wide ribbon noodles taste good with it.
5
Drink: dry red wine