Wild Boar Goulash

For the wild boar goulash, cut the meat into cubes. Peel and dice the onion and garlic. Soak the dried plums in some lukewarm water.

Heat oil and butter in a pan and brown the meat on all sides. Then add the onions and garlic. Add the flour and tomato paste and mix everything together well.

Pour the game stock and red wine. Add bay leaves, thyme, dried plums, salt and pepper. Bring everything to a boil, then reduce the temperature and put the lid on.

Let everything simmer gently for about 1 1/2 – 2 hours. Then season again with salt and pepper. Just before serving, prepare the patties in a preheated oven according to package directions.

Place the finished pâtés on warmed plates and serve with the venison goulash.

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