Preparation
- Pat the meat dry and dice the onion. Heat the oil and brown the goulash in batches, briefly frying the onion cubes with it.
- Season generously with salt, pepper, thyme and marjoram. Stir in the tomato purée and flour and sweat briefly, then add the bay leaves, clove, juniper and cranberries.
- Warm the red wine and game stock and add gradually. Braise gently with the lid on: wild boar takes about 1¼ hours, roe deer or red deer more like 2 to 2½ hours, until the meat is tender.
- Fry the bacon strips and remove them; in the rendered fat fry the chanterelles for 3 to 4 minutes, then season with salt and pepper.
- Add the mushrooms, bacon and crème double to the goulash and simmer for another 5 minutes. If the sauce is too thin, reduce it a little uncovered, then adjust the seasoning, with more cranberries if you like, and sprinkle with fresh thyme.
- Cook the spätzle in salted water, drain, toss in melted butter and serve with the goulash.
Drink with it
Red wine · excellent match
Robust Lemberger, Blaufränkisch or Syrah
Dark fruit and peppery spice stand up to the game flavour as equals, and the tannins bind bacon and crème double.
Which wine pairs with food? A simple approach to choosingSherry-cask whisky · excellent match
Sherry-cask whisky, neat or with a little water, after the meal
Game is the classic partner for sherry-cask malt: dried fruit and spice from the cask suit the red wine sauce, clove, juniper and cranberries.
What Does the Cask Do to Whisky?Dark beer · good match
Dark bock beer
Roasted malt and residual sweetness mirror the long-braised sauce and the cranberries.
Which beer goes with food? More than just pils with barbecueAged rum · good match
Aged rum with spice and wood notes, neat or with an ice cube
Juniper, clove and the dark sauce meet the spice, oak and dark fruit of the rum.
Drinking rum neat: how to get to know a bottling
Why it pairs well
Aged rum is the outsider's choice: juniper and clove meet its spice and wood tones.