Wild Boar Goulash with Thyme and Apricot Dumplings

Preparation (about 60 min):

Cut meat into thumb-sized pieces. Remove the skin from the onion and dice finely. Rub mushrooms well with kitchen paper, cut into quarters, pound juniper and peppercorns a little bit in a mortar. Cut off chives. Chop chestnuts coarsely and defrost raspberries.

Dice rolls, mix and add eggs, add chestnuts, heat milk, pour over roll cubes, add chives, rub thyme over and season with nutmeg, salt and pepper. Mix the mixture loosely and let it stand for eight to ten minutes, then twist off one large and two small dumplings.

Put them in boiling water, pull until they float on top.

Sauté onions and meat in hot olive oil, add peppercorns, juniper, cloves, cinnamon bark, bay leaf, add paradeis pulp and quince jelly, simmer*. Then sprinkle with flour, mix in, extinguish with red wine, add currant juice and simmer for 35 to 40 minutes, finally add lemon zest and Madeira.

Sauté mushrooms in hot olive oil. Arrange goulash in deep dish, add dumplings, spread mushrooms and raspberries evenly on top.

(*= sauté a little bit, fry briefly – remark of the creator of the recipe)

Our tip: As an alternative to fresh herbs, you can also use frozen ones – they also stand out for their fresh taste!

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