Wild Boar Goulash Recipes

WILD BOAR GOULASH

Wild Boar Goulash image

This recipe is a variation on one I found online. http://www.venisonamerica.com/recipes/boargoulash.html It is very good, though strangely it is better to eat when it has cooled a bit. So I would suggest making it first and then cook the potatoes and serving it when the potatoes are ready. :) Prep time includes marinading.

Provided by Tea Girl

Categories Stew

Time P1DT2h

Yield 6-8 serving(s)

Number Of Ingredients 19

Ingredients

2 lbs wild boar (cubed into Stew meat)
1 1/4 cups red wine (I used Merlot, the original recommended Pinot Noir)
2 tablespoons olive oil
1 medium white onion, quartered
6 black peppercorns
1 bay leaf
1/2-3/4 cup flour
3 medium sweet red peppers, cubed
1 medium white onion, chopped
2 garlic cloves, minced
3 tablespoons olive oil
14 ounces canned tomatoes, pieces (crush or chop if using whole tomatoes)
2 tablespoons tomato paste
2 tablespoons paprika
1 teaspoon caraway seed
1/2 teaspoon celery salt
salt and pepper
1 lb potato (peeled and sliced into pieces about 2cm)
1 1/4 cups sour cream

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.

Nutrition Facts : Calories 395.7, Fat 22.1, SaturatedFat 8, Cholesterol 21.1, Sodium 162.6, Carbohydrate 37.2, Fiber 5.5, Sugar 7.7, Protein 6.3

WOLFGANG'S BEEF GOULASH

Wolfgang's Beef Goulash image

Provided by Food Network

Categories main-dish

Time 2h31m

Yield 4 servings

Number Of Ingredients 29

Ingredients

2 tablespoons extra virgin olive oil
4 cups onions, thinly sliced
1 tablespoon sugar
3 garlic cloves, minced
1 tablespoon caraway seeds, toasted and ground
1 1/2 tablespoons sweet paprika
1 teaspoon spicy paprika
2 tablespoons minced fresh marjoram leaves
1 teaspoon minced fresh thyme leaves
1 bay leaf
3 tablespoons tomato paste
2 tablespoons balsamic vinegar
4 cups chicken stock
2 1/2 pounds beef shank, cut into 2-inch cubes
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Spaetzle, recipe follows
4 egg yolks
1 egg
1 3/4 cups milk
1 pound (about 3 cups) all purpose flour
1/4 teaspoon freshly grated nutmeg
1 teaspoon salt
1/4 teaspoon freshly ground pepper
1/2 cup peanut oil
Salt
Pepper
2 ounces unsalted butter
1 tablespoon fresh minced parsley

Steps:

In a large saute pan, heat the olive oil and saute the onions and sugar until caramelized. Add the garlic and caraway seed. Cook for 1 minute. Add the sweet and sharp paprika, marjoram, thyme, and bay leaf. Saute another minute, until fragrant. Add the tomato paste. Deglaze with the vinegar and the stock and add the pieces of beef shank, salt, and pepper. Bring to a boil, then lower to a simmer and cook until very tender, about 1 1/2 hours, stirring occasionally.
Taste and adjust seasoning with salt and pepper. Serve with Spaetzle on the side.
In a small bowl, beat together the egg yolks, egg and milk. In a medium bowl, combine the flour, nutmeg, salt, and pepper. Add the egg mixture to the flour mixture and mix with hand until well blended. Do not overmix at this stage. Cover the bowl and refrigerate. Allow the batter to rest for at least 1 hour.
Bring salted water to a boil. Place a perforated hotel pan on top of the pot. Place the batter on the pan and force through the holes to form spaetzle. Cook for 4 to 5 minutes, or until al dente. Transfer cooked spaetzle to a bowl of ice water to shock. When cool to the touch, drain well. Stir in half the oil. (At this point you can cover and refrigerate up to 2 days).
Over high heat, place a large saute pan until it gets very hot. Add the remaining 1/4 cup of oil and the boiled spaetzle. Saute until golden. Season, to taste, with salt and pepper. Finish with butter and sprinkle with parsley.

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