Wild Boar Goulash

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READY IN: 26hrs
Recipe by Tea Girl

This recipe is a variation on one I found online. http://www.venisonamerica.com/recipes/boargoulash.html It is very good, though strangely it is better to eat when it has cooled a bit. So I would suggest making it first and then cook the potatoes and serving it when the potatoes are ready. :) Prep time includes marinading.

Ingredients Nutrition

Directions

  1. Combine wine, 2 tablespoons olive oil, the quartered onion, peppercorns, and bay left in a container big enough for it and the meat and add the Wild Boar stew meat. Cover and refrigerate for at least 24 hours.
  2. Remove the meat from the marinade and pat dry. Roll meat in flour. Strain marinade and set aside.
  3. Seed peppers and chop into cubes. Peel onion and dice. Peel garlic and mince.
  4. Heat olive oil, medium high, in large frying pan. When hot, add wild boar and brown on all sides. Remove meat with tongs and set aside.
  5. Add chopped vegetables to the hot oil and sauté. Remove vegetable from the frying pan and place in a large pot. Add the tomatoes and tomato paste.
  6. Sprinkle the paprika, caraway seeds, celery salt, salt and pepper to taste on the contents of the casserole. Pour reserved marinade liquid into casserole. Stir to mix ingredients.
  7. Place over medium high heat and bring almost to a boil. Turn down heat and simmer gently on top of the stove for 1 1/2 - 2 hours.
  8. When done cooking goulash, cook potatoes sliced in salted water for 20 minutes or until done.
  9. Just before serving add sour cream and stir into goulash.
  10. Taste for proper seasoning and serve.

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