Mediterranean Wild Boar Goulash
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 1 hr 30 mins |
| Total Time | 1 hr 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1.2 kg wild boar meat from the shoulder or leg, boneless
- 100 g bacon, diced or sliced
- 500 g onion (s)
- salt
- Black pepper from the mill
- 100 ml sunflower oil
- 2 tablespoon paprika powder, hot
- 5 clove (s) garlic
- 2 sprigs rosemary, fresh
- 12 sprigs thyme, fresh
- 1 bottle red wine, dry, approx. 0.75 l
- 1 cup crème fraîche, approx. 200 - 250 ml
- 1 cup whipped cream, approx. 200 - 250 ml
Print Recipe
Pin Recipe Instructions
- We buy our game directly from the hunter and then release it ourselves, but you can of course also use fresh or frozen wild boar from the butcher.
- Peel the onions and cut into slices or cubes. Cut the meat into 4 to 5 cm cubes, season with salt and pepper.
- Heat sunflower oil, then fry the onions in it until golden brown. Add the meat and fry vigorously. Finally add the bacon and fry it briefly. Deglaze with the red wine and top up.
- Braise at 180 ° C in the oven for about 90 minutes (alternatively also possible on the stove). While the wild boar is starting to stew, peel and finely chop the garlic cloves and add along with the paprika, rosemary and thyme. Before the end of braising, add the crème fraîche and whipped cream and stir.
- If necessary, thicken the sauce as desired and season with salt and pepper.
- Ideally dumplings or spaetzle go well with this, but pasta and rosemary potatoes are also conceivable.
- I would drink a strong, dry red wine with it, for example a Chianti Classico Reserva, a Barolo, Barbaresco or a Bordeaux Cru Bourgeois from the Médoc. Not ideal, but never wrong, would be a champagne with it. But then it should be a strong champagne, e.g. a vintage champagne, classic cuvée, not a Blanc de Blancs. Or a rose champagne, if possible a Rosé de Saignee made from 100% Pinot Noir.
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