Best Wild Boar Goulash Recipes

WILD BOAR GOULASH

Steps:

• Combine wine, 2 tablespoons olive oil, the quartered onion, peppercorns, and bay left in a container big enough for it and the meat and add the Wild Boar stew meat. Cover and refrigerate for at least 24 hours.
• Remove the meat from the marinade and pat dry. Roll meat in flour. Strain marinade and set aside.
• Seed peppers and chop into cubes. Peel onion and dice. Peel garlic and mince.
• Heat olive oil, medium high, in large frying pan. When hot, add wild boar and brown on all sides. Remove meat with tongs and set aside.
• Add chopped vegetables to the hot oil and sauté. Remove vegetable from the frying pan and place in a large pot. Add the tomatoes and tomato paste.
• Sprinkle the paprika, caraway seeds, celery salt, salt and pepper to taste on the contents of the casserole. Pour reserved marinade liquid into casserole. Stir to mix ingredients.
• Place over medium high heat and bring almost to a boil. Turn down heat and simmer gently on top of the stove for 1 1/2 - 2 hours.
• When done cooking goulash, cook potatoes sliced in salted water for 20 minutes or until done.
• Just before serving add sour cream and stir into goulash.
• Taste for proper seasoning and serve.

GRILLED WILD BOAR CHOPS

Steps:

• salt and pepper the chops.
• place chops in roomy, non-metal container so each chop lays flat.
• whisk all ingredients (sans chops) for marinade.
• pour marinade over chops.
• cover and refrigerate at least (4) hours, turning every hour or so.
• prepare grill/fire for direct heat on hi.
• sear chops on both side for 2 minutes.
• turn heat down or place chops on cooler part of grill for remaining cooking.
• Close lid and cook about (5) mins on each side for medium rare.
• let chops rest at room temp for (10) mins before serving.

CLASSIC GOULASH

Steps:

• Cook and stir the ground beef in a large Dutch oven over medium-high heat, breaking the meat up as it cooks, until the meat is no longer pink and has started to brown, about 10 minutes. Skim off excess fat, and stir in the onions and garlic. Cook and stir the meat mixture until the onions are translucent, about 10 more minutes.
• Stir water, tomato sauce, diced tomatoes, soy sauce, Italian seasoning, bay leaves, and seasoned salt into the meat mixture and bring to a boil over medium heat. Reduce heat to low, cover, and simmer 20 minutes, stirring occasionally.
• Stir macaroni into the mixture, cover, and simmer over low heat until the pasta is tender, about 25 minutes, stirring occasionally. Remove from heat, discard bay leaves, and serve.