Hearty game goulash: How to prepare wild boar goulash properly

Wild boar goulash is incredibly complicated and not suitable for beginners? Not at all! We've created an optimal guide so that absolutely everyone can prepare a delicious venison goulash. We also provide everything you need to know about the topic and have a comprehensive tutorial on the entire preparation process. Meat , spices, and side dishes – with this guide, you'll be fully equipped.

There's a lot to consider when making wild boar goulash . We've created an overview for you that will answer your questions on how to prepare your goulash , along with some valuable tips and tricks.

Not every cut of wild boar is suitable for goulash. For example, fillet and loin fillet are prime cuts that you should prepare as steak. These two fillets are the highest quality cuts in the entire animal. The leg would theoretically be an option, but due to its texture, it is better suited for roasting.

That leaves the neck and shoulder. These two cuts are the best choice for a proper and tasty wild boar goulash. This wild meat is rich in collagen, which has a very positive effect on the taste (especially in goulash). You can confidently braise the neck and shoulder in a roasting pan or pot. However, you can also buy pre-cut wild boar goulash from us.

Fun fact: The neck is excellent for making pulled pork.

The question quickly arises as to whether you should deglaze and pour over your goulash with beer, red wine, or stock. After all, you want the goulash to retain its flavor while also refining it. Beer is excellent for this. It perfectly complements the natural flavor of the wild boar. However, if you don't like the taste of beer, you can also use red wine without hesitation. Red wine generally goes well with game. However, stock, or game stock, is always a good choice if you want to avoid alcohol altogether. There is no loss of flavor if the game comes from a good butcher. The meat always plays the most important role in goulash . Ultimately, it depends on your preference, as all three variations can be used in goulash . In this video, we cooked wild boar goulash with beer.

Here's an easy recipe for wild boar goulash:

For a proper wild boar goulash, you'll need a wild boar shoulder, bacon, onions, as well as potatoes and carrots. First, remove the tendons and cartilage from the wild boar shoulder. Use a sharp knife for this. Then, cut the shoulder into coarse cubes. To make it easier to eat, you should cut the meat into bite-sized pieces. If you want to save yourself the effort of cutting the meat yourself, you can also use our pre-prepared wild boar goulash. Now prepare your vegetables and bacon. Dice the bacon, onions, potatoes, and carrots.

Now get a pot or a Dutch oven ready and heat your vessel. The Dutch oven is particularly suitable for preparation on a grill or in the oven. Now you can sear the bacon with the venison. If you don't have bacon on hand, you can also use clarified butter or pork lard. Feel free to add a little tomato paste and wait until the meat pieces have a golden-brown color.

Now you can add the vegetables to the Dutch oven or pot and lightly roast them. Then deglaze your goulash with beer. You can also deglaze it with red wine or use game stock (broth). This will give you a tasty sauce for your dish. If you need more liquid, you can balance it with water.

Now season with salt and pepper and add more spices. Bay leaves, juniper berries, and even thyme are fabulous additions. You can also refine your dish with a pinch of sugar and balsamic vinegar. If you are unsure and want to simplify the seasoning, our spice blend for game dishes is also a perfect choice.

Another recommendation: Burger Seasoning. This is our in-house spice blend, suitable for any preparation of meat. You won't have to worry about different spices, as you'll have a flavorful spice blend ready for your recipes. Of course, you can still season your dishes with salt and pepper, but the Burger Seasoning simplifies your spice selection and is suitable for everyday use.

Finally, put the lid on your pot or roasting pan. Now you can let everything simmer over low to medium heat. In the grill, this means 150 to 180 °C. The meat now needs to braise for about 1.5 hours with the lid closed. This way, it will become wonderfully tender and you will get an aromatic venison goulash. At the end, you can sprinkle your goulash with parsley and serve. If you would like a video recipe, take a look here. Side dishes, of course, are a must.

Various side dishes are suitable for venison goulash. Dumplings, Brussels sprouts, and red cabbage are the most common, however. Spätzle, noodles, or mashed potatoes are also good options. Those who prefer a more rustic style can also opt for bread. Black bread or hearty farmhouse bread is a good choice. Those preferring a lower-calorie option should consider rice or boiled potatoes. However, if you already have potatoes in your goulash , we advise against adding potatoes as a side dish. Beans, root vegetables, or mushrooms are also delicious additions to your dish.

Only with the right side dish does goulash get an extra kick. Spätzle or dumplings are the best accompaniments. While one is quick and easy, the other is a bit more complicated. We'll show you how to make both.

Fill a pot with water and heat it. Take some flour, eggs , salt , and water. Mix everything into a dough. Once the water boils, shape the dough using a spaetzle scraper over the pot. This way, your portioned spaetzle will fall directly into the water. Now all you have to do is wait until your spaetzle float to the top; they're done. Finally, rinse them with cold water to prevent further cooking. You can then serve them directly with your goulash or fry them in batches in a pan.

For delicious potato dumplings, you don't need many ingredients, but you have a lot to do:

• Floury potatoes
• Eggs
• Potato starch
• Salt
• Nutmeg
• Day-old bread rolls
• Butter

Wash your potatoes and then place them in a pot of hot water, letting them boil for 20 to 30 minutes. Then rinse the potatoes with cold water and peel them. Now, mash your potatoes using a potato ricer and add eggs, potato starch, salt, and nutmeg. Now, mix the dough and form it into small balls. If you want to enhance your dumplings, feel free to add a bread crouton center.

For this, take your day-old bread rolls, dice them, and fry everything in a pan with some butter. Now, press a hole into the center of your raw dumplings and place the fried bread cube inside. Close the hole by pressing the potato dough together all around, making sure your dumplings are completely sealed and evenly round. Now, boil water in a pot and remove the pot from the hot stove. Add the dumplings, cover the pot with a lid, and let them steep in the hot water for about 20 minutes. Your dumplings are now ready.