Wild boar goulash with spaetzle

Ingredients

Directions

1. 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. 2

   Season with salt and pepper.

3. 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. 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. 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. 6

   Sprinkle with parsley. Arrange goulash and spaetzle.