Wild Boar Goulash
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A fun twist on the classic Hungarian paprika stew, using wild boar enriched with a wine marinade and a blend of hot and sweet paprika. Plus a recipe swap for beef or pork versions.
Serves:6 people
Equipment
- 1 cast iron casserole dish or dutch oven
Ingredients
- 1 kilo wild boar stewing meat cut in 5-6cm pieces or swap for beef chuck or pork shoulder
- 2 large onions - roughly chopped
- 2 large carrots - sliced into rings
- 1 large celery branch including the leaves - roughly chopped
- 600 g root vegetables such as potatoes/turnips/parsnips or celeriac - cut into large cubes use two-thirds potatoes and make up the rest with root veg of your choice
- 2 large sweet red pepper - seeded and cut into large strips
- 3 large cloves garlic - roughly chopped
- 2 tbsp sweet paprika
- 1 tsp hot paprika
- 1 tsp caraway seeds - crushed
- 1 tsp oregano
- 1 bay leaf
- 2-3 large stalks of flat leaved parsely - plus a little extra for garnish
- 1 tbsp tomato paste
- 1 tin cherry tomatoes or plum tomatoes
- olive oil
- salt and freshly ground pepper
- 2-3 tbsp sour cream
- 1 tsp smoked paprika or sweet paprika
Marinade for Wild Boar
- 1 bottle red wine
- 1 tsp black peppercorns
- 1 tsp all spice berries
- 2 tbsp red wine vinegar
- 2 bay leaves
Instructions
Wild Boar Marinade
- Add the wild boar and marinade spices to a large non-metallic bowl. Add the wine until it covers the meat. Add the wine vinegar and cover. Leave in the fridge overnight or for up to 24 hours.
Alternative Beef or Pork Version
- If using beef or pork, there is no need to marinade. You can also swap the wine for a meat stock or a 50/50 stock/wine mixture. You will need approximately 750 ml of wine or stock.
Goulash
- Drain the meat, reserving the wine but discarding the spices. Dab the meat dry and brown it in olive oil in the casserole dish. Add the onions, carrots, celery and red pepper. Cook for a further 3-4 minutes until the onions are translucent. Add the herbs and remaining spices, and a very generous grinding of black pepper. Toss over to cover the meat in the spices. Sear for another minute, then add half the wine marinade or stock. Add the parsley.
- Bring to a boil and then simmer on very low heat. After thirty minutes, add a tablespoon of tomato paste, the tinned tomatoes, and a little more marinade/stock.
- Meanwhile, chop the root vegetables and add them after the first hour of cooking. Simmer gently, adding more marinade (stock or wine) until the meat and potatoes are soft. Each time you add the marinade, bring the stew back to a boil for a couple of minutes, then reduce the heat to a low simmer. This version has lots of sauce - more like the traditional goulash soup. It is up to you how soupy or stewy you want it. If you've run out of marinade/stock, feel free to add a little water. Taste for seasoning and adjust accordingly - you may need to add a little salt.
- Depending on the meat, it may take 2-3 hours to cook*. Adjust the cooking times if you swap the wild boar for other meats.
- Garnish with sour cream and smoked paprika. Serve with a big green salad, sauerkraut or cabbage salad and plenty of bread to mop up the sauce.
Notes
*Wild boar can vary a little in cooking times so this is a rough guide. Ideally, if you can, cook the stew a day in advance and then reheat it. The flavour will go to a whole new level!
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