Wild Boar Goulash

Name: Wild Boar Goulash
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

19 ingredients

10 steps

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

Directions

1

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.
2

Remove the meat from the marinade and pat dry. Roll meat in flour. Strain marinade and set aside.
3

Seed peppers and chop into cubes. Peel onion and dice. Peel garlic and mince.
4

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.
5

Add chopped vegetables to the hot oil and saute. Remove vegetable from the frying pan and place in a large pot. Add the tomatoes and tomato paste.
6

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.
7

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.
8

When done cooking goulash, cook potatoes sliced in salted water for 20 minutes or until done.
9

Just before serving add sour cream and stir into goulash.
10

Taste for proper seasoning and serve.