Wild Boar Goulash
- Ready In:
- 26hrs
- Ingredients:
- 19
- 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.
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RECIPE SUBMITTED BY
<p>Thanks in advance if you are making any of my recipes, and I hope that you like them as I do. <br /> <br />I grew up in the US, but I have spent most of the last few years in Europe now live in Germany, with my German husband. Much of the time that I have lived in Europe, I have lived in international student housing so I have lived with and cooked with people from all over world. I have also have had to learn to improvise a bit because it isn't always easy to get the foods I miss from the US here. <br /> <br />My husband is a good cook and likes to cook when he has time, but he quite often makes what he knows, mainly German food. So I am the one feeding him strange things. :D My husband has recently taken up hunting so I am having to learn how to cook game: wild boar, deer, hares and geese are the most common things hunted here. It isn't easy to find things for wild boar so I am trying to publish ones that I find that we really liked. <br /> <br />I like Recipezaar because I can easily find recipes for whatever I am in the mood, or whatever I happen to have laying around when I am too lazy to walk to the supermarket. :) I like trading tips with the people at the Asian and the German/Benelux forums, I lurk there mostly, but post when I have questions or think that I can help. <br /> <br />My reviews are mainly 4 or 5 stars because I won't try anything that I don't think that I will like. 5 stars is it was great, will make again, only very minor changes were made, if any. 4 stars is it was very good, will probably make again, made some changes to adjust to my taste. 3 stars is it was okay, probably won't make again but I didn't really mind eating it. I haven't had anything here that I thought was lower than that, which is good with how picky I am. I'll try most new things if it sounds good, but I am not afraid to say if I don't like it. I quite often make my own recipes out of some of the ones I find here, and don't post recipe reviews if I radically changed it.</p>