Game Goulash with Sparrows

Rinse goulash, dry. Peel the onion and cut into cubes. Heat the oil and fry the meat in portions. Fry onion cubes briefly. Season meat. Add tomatoes and flour, sauté briefly.

Add bay leaves. Add red wine and game stock gradually. Stew goulash for 1 and a quarter hours.

Cook spareribs in salted water according to instructions.

Rinse and clean chanterelles. Cut bacon into narrow strips and fry. Take out. Roast chanterelles in the frying fat for 3 to 4 minutes. Season with salt and pepper.

Add cream, bacon, chanterelles double and cranberries to goulash and cook for another 5 minutes. Bind. Season to taste. Sprinkle with thyme. Drain the sparrows and to taste, toss in butter.

Our tip: Use sweet red wine for a sweet note and rather dry wine for flavorful, spicy dishes.

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