Wild boar goulash is a specialty for everyone who loves hearty food and values regionality. The tender game meat has an intense aroma, which is perfectly highlighted by ingredients such as red wine and spices. Wild boar goulash can be wonderfully combined with various side dishes.
Fresh meat is important
If you can’t get fresh, tested wild boar meat from a butcher, it’s best to buy it frozen. You can find it in almost every major supermarket. The long cooking time makes the otherwise tough meat wonderfully tender.
What goes with it?
You can combine wild boar goulash perfectly with dumplings, spaetzle or mashed potatoes. The more modern polenta or simply fresh bread and salad also make an excellent meal. Vegetables like red cabbage, braised carrots or Brussels sprouts go well.
Check out all of our delicious side dishes.
You can keep leftovers cooled and packaged (preferably in a storage container) in the refrigerator for up to a week and reheated. However, leftovers keep frozen for the longest time, even for several months.
Hearty wild boar goulash from grandma
Monitor stays on
- 1 kg Wild boar meat, shoulder or leg
- 2 Onions
- 3 Garlic cloves
- 3 EL clarified butter, or neutral oil
- 2 EL Tomato paste
- 250 ml red wine
- 500 ml Game stock, or beef stock
- 2 Bay leaves
- 5 Juniper berries, quite
- 2 Allspice grains, quite
- 1 TL dried thyme
- Salt and pepper
- 1 prize Cinnamon
- 1 EL Cranberry jam, or wild berries
On shopping list Saved! To the recipe box
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Prepare the meat first. Once you have it in one piece, parry it, removing the membrane and tendons. Then cut it into even pieces about 2 cm long on each side. Set the meat aside.
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Peel the onions and dice them finely. Also peel the garlic and chop it finely.
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Heat the clarified butter in a large casserole dish until it is really hot. Now gradually add the meat cubes to the pot and fry them well all over for about 6 minutes. The meat should not be too close together so it will brown nicely.
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Fry the meat in several batches if necessary. Then take the meat out of the pot and set it aside.
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Now put the onions in the same pot. Reduce the heat slightly and fry for 2 minutes. Then add the garlic first, as it burns faster. Sauté the onions and garlic for about 4 minutes until they are soft. Stir occasionally.
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Now add the tomato paste and mix it well. Stir-fry for 1-2 minutes until lightly caramelized. This enhances the taste and gives the goulash a nice color.
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Deglaze everything with the red wine. Slowly pour the wine into the pot around the sides, stirring to release the roasted aromas from the bottom. Let the wine simmer over medium heat for about 7 minutes to reduce.
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Now add game stock, bay leaves, juniper berries, allspice, cinnamon and thyme. Season with salt and pepper to taste.
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Return the browned wild boar meat to the pot and stir well. Bring everything to the boil and reduce the heat so that the goulash only simmers slightly. Put a lid on the pot and let your goulash simmer for 2 hours. Check from time to time whether there is still enough liquid left.
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If the sauce boils down too much, you can add a little water or stock.
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Try to see if the meat is really tender and then your goulash is ready. Take out the bay leaves.
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Just before serving, stir in a tablespoon of cranberry jam and season to taste again.
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Serve it with dumplings, spaetzle and other side dishes. Bon appetit!
Original on oma-kocht.de from October 1, 2024
