Soups & Stews
Classically braised wild boar goulash
Wild boar goulash, classically braised, is a hearty braised dish with a deep, round sauce and lots of heat. Ideal for cooler days or a quiet weekend meal when something hearty with more character is required.
Timing
- Preparation: approx. 20 minutes
- Braising time: approx. 2-2.5 hours
- In the oven: 150–160 °C top/bottom heat
- Total: approximately 2 hours 45 minutes
Estimated nutrition
per serving · Calculated for 4 servings.
- Energy
- ≈ 550 kcal
- Protein
- ≈ 50.2 g
- Carbohydrates
- ≈ 5.2 g
- Fat
- ≈ 30.3 g
Approximate values based on the listed ingredients. Brands, cheese, portion size and preparation can change the values.
Calculation basis
Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.
Quantity assumptions and ingredient mapping
- 2 large onions · ≈ 200.0 g
- 2 cloves of garlic · ≈ 6.0 g
- 2 tbsp tomato paste · ≈ 30.0 g
- 2 tbsp oil · ≈ 27.3 g
- 1 kg wild boar goulash · ≈ 1000 g · Assumed quantity / reference product
- 500 ml game or beef stock · ≈ 500 g · Assumed quantity / reference product
Matvaretabellen: Mattilsynet · Santa Maria
Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0
Ingredients
- 1 kg wild boar goulash
- 2 large onions
- 2 cloves of garlic
- 2 tbsp tomato paste
- 300 ml dry red wine
- 500 ml game or beef stock
- 2 bay leaves
- 6 juniper berries
- 1 teaspoon paprika powder
- Salt
- pepper
- 2 tbsp oil
Instructions
- Pat the meat dry and fry it vigorously in portions in a roasting pan.
- Add onions and garlic and fry briefly.
- Stir in the tomato paste and fry lightly for 1-2 minutes.
- Deglaze with red wine and let it boil down a little.
- Add the stock and spices, bring to the boil and close the roaster.
- Either braise gently on the stove over a low heat or cook in the oven at 150-160 °C top/bottom heat.
- Simmer the goulash for 2 to 2.5 hours until the meat is soft, adding a little liquid occasionally if necessary.
- Finally, season with salt and pepper and, if necessary, let the sauce simmer a little more uncovered.
