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Tyrolean Wild Boar Goulash from Posthotel Kassl in Ötz, Tyrol. |
Ingredients:
For the marinade:
- 2 lbs. Wild Boar Stew meat
- 1 1/4 cups Red Wine (i.e. Pinot Noir)
- 2 tablespoons Olive Oil
- 1 Medium white Onion
- 6 Black Peppercorns
- 1 Dried Bay Leaf
For the goulash:
- Flour for coating meat
- 2 Large Sweet Red Bell Peppers, cubed
- 1 medium White onion; chopped
- 2 Garlic cloves, minced
- 1 Celery rib; diced
- 3 tablespoons Olive oil
- 14 oz. canned Tomato pieces (chop if using whole tomatoes)
- 2 tablespoons Tomato paste
- 2 tablespoons Paprika
- 1 teaspoon Caraway seeds
- Sea Salt
- Black Pepper, fresh ground
- 1 pound baby Red Potatoes
- 1 1/4 cup sour cream
Preparation:
The Marinade:
- Combine all ingredients in a shallow dish and add the Wild Boar stew meat.
Cover and refrigerate for at least 24 hours.
The Goulash:
- Remove the meat from the marinade and pat dry with paper towels. Roll meat in flour. Strain marinade and reserve.
- Seed peppers and chop into cubes. Peel onion and dice. Peel garlic and mince. Cut celery into 1/4 inch slices.
- Heat olive oil, medium high, in large frying pan (we prefer cast iron). When hot, add wild boar and brown on all sides. Remove meat with tongs and set aside.
- Add chopped vegetables to the hot oil and saut but DO NOT brown. Remove vegetable from the frying pan and place in a
large saucepan (we use a cast iron Dutch oven). Add the tomatoes and tomato paste.
- Sprinkle the paprika, caraway seeds, sea salt and pepper to taste on the contents of the casserole.
Pour reserved marinade liquid into casserole. Stir to mix ingredients.
- 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.
- 30 minutes before serving, add washed potatoes, unpeeled and sliced in half.
- Just before serving add sour cream and stir into goulash.
- Taste for proper seasoning and serve.
- Serve with sptzle, bavarian potato dumplings or lard dumplings.
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Last updated: October 26, 2009
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