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Wild Boar Goulash with Parsnips | Savory Delight
(0)
150 min
Masterpiece
Gurkerl Küche
Feinstes Wildschweingulasch traditionell geschmort mit süßlich-erdigen Pastinaken, kräftigem Rotwein und Wildpreiselbeeren. Ein herrlich aromatischer Festtagsschmaus aus der Gurkerl-Küche.
Ingredients
Preparation method
Preparation
Pat the wild boar meat dry with paper towels and cut into 3–4 cm cubes. Peel and finely dice the onions. Peel and finely chop the garlic. Peel the parsnips and cut into bite-sized pieces.
Lightly crush the juniper berries with the flat side of a knife to release their essential oils.
Searing & Braising
Heat the clarified butter in a heavy cast-iron braising pot. Sear the wild boar cubes vigorously in batches on all sides, then remove and set aside to rest.
Chef's tip
Tender meat: The secret to a perfect game goulash is patience when braising over low heat – this makes the wild game meat wonderfully tender.
Oven variation: The goulash is ideal for braising in a covered roaster at 160 °C in the oven, as the heat is distributed evenly all around.
Let it infuse: Like any traditional goulash, this tastes especially flavorful when reheated the next day.
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