WILD BOAR GOULASH

Wild Boar Goulash image

Provided by Tea Girl

Categories Stew

Time P1DT2h

Yield 6-8 serving(s)

Number Of Ingredients 19

Previous Next

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.