Wild Boar Goulash Siebengebirge
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Cook Time | 3 hrs |
| Total Time | 4 hrs |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1.2 kg wild boar goulash, e.g., from the shoulder
- 1 large carrot
- 150 g celery
- 1 large onion (s)
- 300 ml red wine, drier
- 100 ml port wine
- 400 ml game stock
- 1 orange (s)
- 3 tablespoon cranberries
- 50 g butter
- some clarified butter
- 1 piece (s) ginger
- 3 bay leaves
- Salt and pepper, black
- Pepper, red
- Szechuan pepper
- pimento
- Juniper berry
Print Recipe
Pin Recipe Instructions
- Roughly dice wild boar, carrots, celery and onions.
- Heat a large roasting pan on the plate vigorously to level 9 of 10 and fry the goulash in a little clarified butter. If necessary, fry in two stages to ensure that the meat gets a little color on all sides. Remove the meat from the roaster and roast the vegetables.
- Add the meat again and deglaze with red wine and port wine. Let it boil down to 1/4 of the liquid. Put three kinds of pepper, juniper and allspice in equal parts in a mortar and crush them vigorously. Add a good teaspoon of it and the same amount of salt to the pot and stir well once. Add the game stock and bay leaves. Put a lid on and simmer on low heat at level 4 of 10 for about 2 - 3 hours until the meat is tender. 15 minutes before the end of the cooking time, add the sliced ginger and a large piece of orange peel.
- Remove the ginger and orange peel. Add the cranberries. If necessary, season with salt and pepper mixture and stir in the butter.
- Potatoes, mashed potatoes, dumplings or noodles also taste good.
- Approx. 400 Kcal per serving.
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