Wild Boar Goulash
Ready In: 26 hrs
Serves: 6-8
Ingredients
- 2 lbs wild boar (cubed into Stew meat)
- 1 1⁄4 cups red wine (I used Merlot, the original recommended Pinot Noir)
- 2 tablespoons olive oil
- 1 medium white onion, quartered
- 6 black peppercorns
- 1 bay leaf
- 1⁄2-3⁄4 cup flour
- 3 medium sweet red peppers, cubed
- 1 medium white onion, chopped
- 2 garlic cloves, minced
- 3 tablespoons olive oil
- 14 ounces canned tomatoes, pieces (crush or chop if using whole tomatoes)
- 2 tablespoons tomato paste
- 2 tablespoons paprika
- 1 teaspoon caraway seed
- 1⁄2 teaspoon celery salt
- salt and pepper
- 1 lb potato (peeled and sliced into pieces about 2cm)
- 1 1⁄4 cups sour cream
Directions
- 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.
- Remove the meat from the marinade and pat dry. Roll meat in flour. Strain marinade and set aside.
- Seed peppers and chop into cubes. Peel onion and dice. Peel garlic and mince.
- 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.
- 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.
- 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.
- 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.
- When done cooking goulash, cook potatoes sliced in salted water for 20 minutes or until done.
- Just before serving add sour cream and stir into goulash.
- Taste for proper seasoning and serve.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off