Name: Wild Boar Goulash
Prep time: 30 min
Cook time: 2 h 30 min
Total time: 3 h
Yield: 4 portions
Ingredients: 200 g wild boar meat; 1 pc onion; 0.5 pcs carrot; 0.25 pcs parsley root; 20 g celeriac; 1 clove garlic; 0.75 tablespoon tomato paste; 50 ml red wine; 100 ml beef broth; 0.5 tablespoon sweet paprika; 0.25 teaspoon caraway; 1.5 pcs crushed juniper berries; 0.5 pcs bay leaves; 1 pc allspice; 0.25 teaspoon black pepper; 0.25 teaspoon salt; 0.5 tablespoon plain flour; 0.75 tablespoon lard

Step by step process

Preparing the Meat and Vegetables

1
Cut the wild boar meat into cubes of approximately 3 cm and pat dry with paper towels so it browns properly during searing.
2
Peel the onion and slice into thin half-moons. Peel and dice the carrot, parsley root and celeriac into small cubes.
3
Peel the garlic and slice into thin rounds.

Searing and Braising

4
Heat the lard in a heavy pot over medium-high heat and sear the meat in batches on all sides until golden brown, about 3-4 minutes per batch. Set the seared meat aside.
TIP:
Do not overcrowd the wok or pan. Sear the meat in smaller batches over high heat so it sears quickly, does not release too much juice, and develops a rich flavor and color instead of steaming.
5
Add the onion to the drippings and sauté over low heat for about 10 minutes until golden and softened. Add the root vegetables and sauté for another 3 minutes.
6
Stir in the tomato paste and ground paprika and cook briefly for about 30 seconds so the paprika releases its colour and aroma without burning.
7
Dust with flour, stir to combine, then deglaze with the red wine. Let the wine bubble and reduce by half, about 2-3 minutes.
TIP:
Whisk the eggs, then gradually add the yogurt and oil while whisking thoroughly. If the ingredients don't combine smoothly, slow down the addition or gently warm the eggs.
8
Return the meat to the pot and add the beef stock, garlic, juniper berries, bay leaf, allspice, caraway and pepper. Stir and bring to a boil.
9
Reduce the heat to the lowest setting, cover the pot and let the goulash braise gently for 2 to 2½ hours. Stir occasionally and check that the meat remains submerged in the liquid. The meat is done when it falls apart easily when pierced with a fork.
10
At the end of braising, remove the bay leaf and allspice berries. Season the goulash with salt and adjust the flavour as needed. If the sauce is too thin, uncover and simmer for 10 minutes without the lid.

Serving

11
Ladle the finished wild boar goulash onto warmed plates and serve with bread dumplings. You can garnish with chopped raw onion or a sprig of parsley.

More tips:

You can marinate the wild boar meat a day ahead in red wine with juniper berries and bay leaf, it will develop a more delicate flavour and any strong gamey aroma will be reduced.

If wild boar is not available, the recipe works equally well with venison or roe deer, simply adjust the braising time according to the toughness of the meat.

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