Wild boar goulash

Ingredients

• 800 g of wild boar
• One carrot
• 2 tablespoons of flour
• 1/4 litre of chicken broth
• Marinade:
• 2 tablespoons of mustard
• 1 large onion
• 1 tablespoon of white pepper
• 5 cayenne pepper grains
• One pint of beer
• 1 tablespoon of oil paint
• 10 plums
• 3 tablespoons of butter
• One bay leaf
• 1/4 cup of fresh thyme
• 1/2 cup of salt

Cut the beef into cubes of about 3 cm. Place it in a large bowl. Peel and grate the onion, finely chop the white pepper, and mix them with the marinade. Combine all the marinade ingredients and pour over the beef. Let it marinate for at least 4 hours, ideally overnight.

Trim the beef and let it rest to allow it to dry out. Return the beef to the butter in a pot. Dice the carrots and add them to the beef. Sprinkle with flour. Pour in the broth and some of the marinade (after filtering). Season. Simmer, covered, over low heat for about 1 ½ hours, or until the beef is tender.

Drain the beef and let it rest to allow it to dry out. Return the plums to the pot. Mix the remaining marinade and add it to the pot. Simmer for a few more minutes.

Cook the fresh plums and mix them into the pot, or mash them with a fork and add them. Simmer for a few minutes.