Wildschweingulasch

 Source

• 800g Wild boar shoulder cut into pieces
• 2 Onions
• 2 Carrots
• 1/4 Celeriac
• 1/4 tsp salt
• 1/4 tsp black pepper
• 40 g flour
• 80 ml sunflower oil
• 2 tblsp. tomato paste
• 500 ml dry red wine
• 5 black peppercorns
• 2 cloves
• 3 juniper berries
• 1-2 bay leaves
• 1-2 glasses game stock (or water, until the meat is covered)
• 20 g semi-sweet chocolate (70%)
• 1-2 tblsp. lingonberry jam

Drain the meat and cut into equal pieces, about 4 cm cubes. Cut the onions, carrots and celeriac into 1 cm cubes. Season the meat with salt and pepper and coat with the flour.

Heat the oil in a deep pan. Brown the meat in the hot oil in two portions and drain in a sieve.Cook  the carrots, celeriac and onions in the reamining oil for ~5 minutes

Add the tomato paste and cook for a further 2 minutes. Finally, deglaze with 100 ml of the red wine. Add the meat back to the pan along with the spices (in a cloth sack, if available). Stir through once and gradually add the rest of the red wine of high heat.

Add the stock or water until the meat is just covered, and simmer covered over low heat for around 2 hours. Remove the spices, and season the Gulasch with the chocolate, salt and pepper.Serve with lingonberry jam.