Wild boar ragout with spaetzle and cranberries

Name: Wild boar ragout with spaetzle and cranberries
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 4
Ingredients: 1 kg Wild boar goulash; 3 Onions; 150 g Bacon; 4 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TEASPOONS Sweet peppers; 2 TEASPOONS dried thyme; 5 Juniper berries; 2 Bay leaves; 400 ml Game fund; 200 ml Red wine; 1 pinch Sugar; 250 g Spätzle noodles; 4 Stalk parsley; 350 g Chanterelles; 200 g Schmand; 4 TABLESPOONS gelled cranberries; 7-10 Tbsp Thyme; 7-10 Tbsp Cranberries and sour cream

AUTHOR
Harley Romero

DIFFICULTY
very easy

RATING

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Servings: 4

1 kg Wild boar goulash
3 Onions
150 g Bacon
4 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TEASPOONS Sweet peppers
2 TEASPOONS dried thyme
5 Juniper berries
2 Bay leaves
400 ml Game fund
200 ml Red wine
1 pinch Sugar
250 g Spätzle noodles
4 Stalk parsley
350 g Chanterelles
200 g Schmand
4 TABLESPOONS gelled cranberries
7-10 Tbsp Thyme
7-10 Tbsp Cranberries and sour cream

Directions

1
Wash the meat and dab dry. Peel and chop the onions. Dice the bacon as well. Heat 2 tablespoons of oil in a frying pan.
2
Sauté the meat in it, turning it several times, season with salt and pepper. Add bacon and onions and continue frying for about 2 minutes. Add paprika, thyme, juniper and laurel, deglaze with stock and wine, season with salt, pepper and sugar. Cover and let it stew for about 2 hours
3
Cook spaetzle in plenty of boiling salted water according to package instructions. Wash parsley, dab dry and chop finely. Wash and clean the mushrooms and pat dry well. Heat 2 tablespoons of oil in a frying pan, fry the mushrooms well in it, season with salt and pepper.
4
Shortly before the end of the cooking time, stir in the goulash with sour cream and cranberries, season to taste. Drain the noodles and let them drain. Sprinkle with parsley. Serve goulash with spaetzle, garnish with thyme and possibly cranberries and sour cream