Poacher’s Goulash

Marinating time: 12 hours Preparation time: 15 min Cooking time: 70 min (Kelomat: 15 min).

Courageous, cold-blooded poachers used to exist not only in the popular imagination – as such, peasants and lumberjacks often procured the otherwise unaffordable Sunday roast.

The wild boar cubes in a baking dish form. Crush juniper berries, mix with allspice seeds, vinegar and buttermilk and pour over the meat. Marinate for one night. Remove the meat cubes from the marinade and dry them. Cut the bacon into small cubes. Remove the skin from the onions and chop them. Heat the oil in a large saucepan (or in a kelomat). Fry the bacon cubes in it. Add the meat, onions, pepper, thyme, paprika powder and Worcester sauce to the bacon and stir-fry briefly. Pour in the beef broth and simmer over medium heat for 60 minutes (Kelomat 15 minutes) with the lid closed. Stir the flour with the red wine. Thicken the sauce with it and season with about 4 tablespoons of sieved buttermilk.

** This goes well with ** sparrows or bread dumplings, Brussels sprouts.

** As a drink ** A strong, dry red wine or beer.

** Variation ** Before braising, add about 30 g of dried mushrooms, soaked for one night, to the goulash. This mass corresponds to about 300 g of fresh mushrooms. Dried mushrooms, which you almost always get in game shops as well

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