Game goulash with boiled potatoes

Remove the sinews from the game and cut it into approx. 2.5 cm cubes. Peel and finely dice the onions. Wash the rosemary and shake dry.

Ingredienser

800 G Game (e.g. wild boar haunch or venison haunch), 600 G Spanish onions, 6 Gren Rosemary

Melt the clarified butter in a pan over a high heat and gradually sear the game all over. Remove the meat from the pan and sauté the onions in the same pan for 5 minutes over a medium heat. Add the tomato purée and paprika and cook for another 2 minutes.

Ingredienser

1 Matsked Clarified butter, 1 Matsked Tomato purée, 1 Tesked Smoked paprika

Return the game to the pan and deglaze everything with the port, red wine and vinegar. Pour in the game stock. Add the rosemary, spices and salt. Cover the goulash and simmer over a low heat for about 2 hours.

Ingredienser

400 ml Dry red wine, 50 ml Balsamic vinegar, 300 ml Game stock, 4 Blad Bay, 8 Stycken Juniper berries, 0,5 Tesked Ground allspice, 0,5 Tesked Ground cloves, 2 Nypa Freshly grated nutmeg

Wash and peel the potatoes and halve or quarter any larger ones. Place the potatoes in a large pan, cover them with cold water and add 2 tbsp salt. Put on the lid and simmer the potatoes for approx. 25 minutes until cooked through.

Ingredienser

800 G Firm potatoes, 2 Matsked Sea salt

Season the game goulash with salt, pepper, honey and cranberries. Wash the parsley, shake it dry and pluck the leaves. Transfer the goulash and potatoes to plates and serve garnished with fresh parsley.

Ingredienser

1 Matsked Wild honey, 1 Matsked Cranberries (jarred), 10 G Parsley