Wild Boar Goulash with Sour Cherries
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 400 g wild boar oulash
- 2 tablespoon oil, for frying
- 1 handful sour cherries, dried
- 1 handful sultanas
- 2 large shallots, cut into eighths
- 1 root / n parsley, diced
- 1 apple, peeled and cut into cubes
- 1 teaspoon spice mixture (nine kinds spice made from ground cinnamon, coriander, cloves, star anise, allspice, nutmeg, ginger, anise
- 1 teaspoon rosemary
- 3 tablespoon cranberry compote
- 1 tablespoon balsamic vinegar
- 1 cup sour cream
- Broth, to be poured on
Print Recipe
Pin Recipe Instructions
- Sear the game meat in a pan with oil, then add the shallots, parsley root and apple pieces and let simmer.
- Then add the sour cherries and sultanas. Season with Neuerlei spices and rosemary, add balsamic vinegar and cranberries. Add the sour cream, stir and pour on the bouillon. Bring to the boil, stirring again and again, and simmer over medium to low heat until the meat is nice and soft and the spices are well absorbed.
- Served with pasta, cooked al dente with butter and freshly grated nutmeg.
- As a salad, for example, a Chinese cabbage salad, cut into chiffonade, with the juice of ½ lemon or ½ orange, soy sauce, salt, balsamic vinegar, onion cubes, a pinch of ground cumin, a little orange blossom honey and olive oil.
- As a very tasty drink, I recommend a 2002 Merlot Friuli D.O.C. Grave.
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