Bock Beer Goulash from Local Wild Boar with Pretzel Dumplings and Pointed Cabbage Vegetables

5 from 7 votes
Prep Time 1 hour
Cook Time 1 hour
Total Time 2 hours
Course Dinner
Cuisine European
Servings 5 people
Calories 48 kcal


For the wild boar stew:

  • 1,6 kg Boar shoulder
  • 1 kg Onions
  • Oil
  • 1 tbsp Tomato paste
  • 500 ml Dark bock beer
  • 750 ml Chicken broth
  • 1 tbsp Juniper berries
  • 1 tsp Caraway seed
  • 1 tsp Black peppercorns
  • 3 Pc. Bay leaves
  • 2 cm Ginger
  • 3 Branches Thyme
  • 2 small branches Rosemary
  • 0,5 tsp Lemon zest
  • 0,5 tsp Orange zest
  • 1 tsp Salt
  • 1 tsp Black peppercorns

For the pretzel dumplings:

  • 5 Pc. Pretzels from the day before
  • 2 Pc. Eggs
  • 250 ml Milk
  • 0,5 tsp Salt
  • 1 Msp Black pepper
  • 1 Msp Nutmeg

For the pointed cabbage:

  • 1 Pc. Cabbage
  • 1 Pc. Onion
  • 100 ml White wine
  • 200 ml Vegetable broth
  • 1 tbsp Butter
  • 0,5 tsp Caraway seed
  • 0,5 tsp Salt
  • 1 Msp Pepper
  • 1 tbsp Creme fraiche Cheese

For the potato and lingonberry mash:

  • 500 g Fresh potatoes
  • 2 tbsp Cranberries
  • 4 tbsp Beetroot Juice
  • 4 tbsp Milk

For the salad garnish:

  • 200 g Pick salad
  • 1 tbsp Olive oil
  • Juice of 1/2 lemon
  • 1 tbsp Aceto Balsamico rosso
  • 1 tsp Garden herbs, dill, chives, parsley
  • 0,5 tsp Salt
  • 1 Msp Pepper
  • 1 Msp Nutmeg


  • Cut the meat into large pieces, remove the tendons. Sear them in oil, then take them out of the pan. Dice the onions and sauté in the oil until translucent, add tomato paste and roast briefly, then add the meat again. Slowly add the beer, then the broth. Cover and simmer for 2 - 3 hours below the boiling point. Then put all the spices in a spice strainer and let the goulash simmer for another hour. Season to taste with salt and pepper.
  • Cut the pretzels into 1 cm pieces and place in a bowl. Chop the onion and sweat it in the butter until translucent, then add to the pretzel cubes. Whisk the eggs, add salt, pepper and nutmeg. Heat the milk and then carefully stir in the egg mixture and then add the mixture to the pretzels. Let it steep for 20 minutes.
  • In the meantime, lay out a sufficiently large sheet of aluminum foil and place cling film on top. Place the dumpling mixture on the cling film and wrap it so that it becomes an approx. 5 cm thick roll. Wrap the aluminum foil around and fold over the ends. Put the roll in hot water and cook gently for about 20 minutes. Then remove, unwrap and cut into 2 cm thick slices.
  • Peel the potatoes and cook them in salted water until soft. Drain the water and add the cranberries, milk and beetroot juice. Puree and let it get cold. Season to taste with salt. Arrange on the plates with a piping bag.
  • Wash the lettuce and mix the remaining ingredients into a dressing. Place the lettuce on top of the mashed potatoes and carefully drizzle the salad dressing over it.
  • Serve the pretzel dumplings and the goulash next to it.


Serving: 100gCalories: 48kcalCarbohydrates: 3.9gProtein: 1.4gFat: 2.7g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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