Dornfelder semi-dry

Ingredients

• 800 gwild boar shoulder
• 3 piecesonions
• 2 piecescarrots
• 100 gcelery root
• 2 tbsptomato paste
• 400 mlred wine for deglazing
• 500 mlgame stock
• 150 gjarred cranberries
• 5 piecesjuniper berries
• 2 piecesbay leaves
• 3 piecesthyme sprigs
• 2 tbspclarified butter
• 1 tspsalt
• 0,5 tsppepper

Preparation

1. 1Cut the wild boar meat into roughly 3 cm cubes and pat dry with paper towels.
2. 2Heat the clarified butter in a heavy-bottomed roaster and sear the meat in batches until browned on all sides.
3. 3Remove the meat from the roaster and set aside.
4. 4Finely dice the onions, carrots, and celery, and sauté in the remaining drippings for about 5 minutes.
5. 5Add the tomato paste, toast briefly, and then deglaze with one-third of the red wine.
6. 6Allow the wine to reduce almost completely; repeat this process twice more until a dark sauce base is formed.
7. 7Add the meat back to the pot along with the remaining wine, game stock, juniper berries, bay leaves, and thyme.
8. 8Simmer the goulash over low heat for about 90 to 100 minutes, then stir in the cranberries at the end and season to taste with salt and pepper.