Wild Boar Goulash

For the wild boar goulash, mix the thyme, juniper, rosemary, bay leaf spice and lemon zest well in a mortar. Season the meat cubes with salt, pepper and the herb mixture.

Cut the bacon into strips and fry in a pot with a little oil, browning the meat on all sides. Finely chop the onion and garlic and add, dust with flour and deglaze with red wine and game stock.

Steam the goulash in the closed cooking pot for half an hour, then add the mushrooms. Continue to steam for about 10 minutes until the meat is tender.

Stir the crème fraîche and cranberries into the wild boar goulash and season to taste with salt and pepper.

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