Wild boar goulash
Description
The recipe won't take much time. Game meat differs from domestic meat in both taste and aroma, and it needs to be cooked a bit longer. However, this doesn't discourage game lovers, as dishes made from such meat turn out extremely delicious. Here is a recipe for wild boar goulash. It's quite simple and differs from pork or beef goulash recipes only in the cooking time. If you're using meat from an adult wild boar, I recommend marinating the meat slightly in water with a small amount of vinegar—about 1.5 tablespoons of vinegar per liter of water. The vinegar will tenderize the meat and remove the gamey smell. All other cooking tips for wild boar goulash are included in the recipe. Good luck! Serve hot.
Instructions
- 1
Step 1
Cut the boar meat into small pieces.
- 2
Step 2
Sprinkle the meat with spices—black pepper, chili pepper, paprika—and add a couple of pinches of salt. Mix the meat well and let it sit for about 20 minutes.
- 3
Step 3
Then add aromatic herbs to the meat and mix well again.
- 4
Step 4
While the meat is absorbing the aroma and flavor of the spices, you can prepare the vegetables. Peel the carrots and slice them into rings or half-rings. In a heavy-bottomed pot in which you'll cook the goulash, melt the butter and lightly sauté the prepared carrots.
- 5
Step 5
Peel the onion and slice it into half-rings. Add it to the carrots and, stirring, sauté until the onion becomes translucent.
- 6
Step 6
Add vegetable oil to the pot and place the meat in it.
- 7
Step 7
When the vegetable oil is hot, the vegetables under the meat start to fry—mix the meat with the vegetables and let it fry a little.
- 8
Step 8
Let the meat sear slightly, then pour about a glass of water into the pot. Add sliced or diced bell pepper and minced garlic, season with salt. Reduce the heat, cover the pot with a lid, and simmer for about 1 hour. Keep an eye on the water level and add more if needed.