A gift for new customers
Tap the coupon – we'll add the discount for your first order straight to your basket.
Valid for your first order.
Traditional Wild Boar Goulash | Hearty Game Delight
(0)
120 min
Masterpiece
Gurkerl Küche
Zart geschmortes Wildschweingulasch in einer kräftigen Rotwein-Wacholder-Sauce mit feinem Wurzelgemüse. Ein traditioneller österreichischer Herbst- und Winterklassiker aus der regionalen Jagdküche.
Preparation method
Preparation & Searing
Cut the wild boar meat into bite-sized cubes, approx. 3–4 cm in size, and pat dry with paper towels. Finely chop the onions, crush and chop the garlic. Peel the carrots and celery and cut into small dice.
Heat the clarified butter in a heavy casserole dish or Dutch oven. Sear the meat in batches over high heat from all sides until it has developed nice browned aromas all over. Remove and set aside briefly.
Braising & Finishing
In the same pot, slowly sauté the onions over medium heat until golden brown. Add the diced carrots and celery as well as the garlic and sauté for 3–4 minutes. Stir in the tomato paste and roast briefly, then dust with sweet paprika powder.
Chef's tip
Like any traditional goulash, wild boar goulash tastes even more intense when reheated on the second day, as the flavors of juniper and red wine infuse perfectly.
For a velvety glossy sauce, you can stir in a piece of ice-cold butter right at the end (monte).
150 min
Quick
