Wild boar goulash with spaetzle

Name: Wild boar goulash with spaetzle
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 4
Ingredients: 1 kg Wild boar goulash; 3 Onions; 100 g Bacon; 4-5 Tbsp Oil; 7-10 Tbsp salt, pepper; 7-10 Tbsp Sugar; 1 TABLESPOON Sweet peppers; 2 TEASPOONS dried thyme; 5 Juniper berries; 2 Bay leaves; 400 ml Game stock (glass); 400 ml Red wine; 400 g Spätzle; 4 Stem(s) Parsley; 350 g Chanterelles; 150 g Schmand; 4 TABLESPOONS Cranberries (glass)

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Servings: 4

1 kg Wild boar goulash
3 Onions
100 g Bacon
4-5 Tbsp Oil
7-10 Tbsp salt, pepper
7-10 Tbsp Sugar
1 TABLESPOON Sweet peppers
2 TEASPOONS dried thyme
5 Juniper berries
2 Bay leaves
400 ml Game stock (glass)
400 ml Red wine
400 g Spätzle
4 Stem(s) Parsley
350 g Chanterelles
150 g Schmand
4 TABLESPOONS Cranberries (glass)

Directions

1
Dab meat dry. Peel and chop the onions. Dice the bacon. Heat 2-3 tablespoons of oil in a frying pan. Brown the meat in it in portions all around. Put all the meat back into the roaster.
2
Season with salt and pepper.
3
Add bacon and onions to the meat and fry for about 2 minutes. Add paprika powder, thyme, juniper and bay leaf. Deglaze with game stock and red wine and bring to the boil. Season goulash with salt, pepper and 1 pinch of sugar, cover and stew for about 2 hours.
4
Cook spaetzle in plenty of boiling salted water according to package instructions. Wash parsley and chop finely. Clean chanterelles, wash briefly and pat dry well. Heat 2 tablespoons of oil in a frying pan.
5
Sauté the mushrooms well in it. Season with salt and pepper. Shortly before the end of the cooking time mix into the goulash. Stir in sour cream and cranberries. Season the goulash to taste again. Drain the spaetzle and let it drain.
6
Sprinkle with parsley. Arrange goulash and spaetzle.