John Myers
Game: Wild Boar Goulash from Römertopf
The perfect game: wild boar goulash from römertopf recipe with a picture and simple step-by-step instructions.
- 500 g Wild boar stew
- 1 teaspoon Sweet paprika powder
- 0,5 teaspoon Black pepper from the mill
- 1 Knife point Red chilli flakes
- 1 teaspoon Mixed dried herbs *
- 2 piece Fresh onions
- 1 piece Clove of garlic
- 0,5 piece Red peppers
- 1 piece Parsnip fresh
- 2 piece Tomatoes
- 1 tablespoon Tomato paste concentrated three times
- 2 tablespoon Clarified butter
- 200 ml Red wine tart
- 1 tablespoon Grained vegetable broth *
- 1 tablespoon Flour
- 20 g Butter
- 100 ml Cream
- Water
- Water the Roman pot.
- Mix the meat with paprika powder, chilli flakes, pepper and the dried herbs. Heat clarified butter in a pan and sear the meat in it. Then take it out and put it in the soaked Roman pot.
- Peel or clean all vegetables. Cut the onion into half rings, the bell pepper and parsnip into cubes. Chop the garlic and cut the tomatoes into eighths.
- Lightly brown the onions and garlic in the frying fat and spread over the meat. Now roast the remaining vegetables with the tomato paste in the same pan. Deglaze with wine and spread over the meat as well.
- Pour some grained vegetable stock and approx. 100 ml of water over it, cover and let simmer for approx. 1.5 hours at 200 degrees (not preheated).
- In the meantime, melt the butter and stir in the flour.
- After the cooking time, add the flour butter to the goulash and thicken. Refine with cream. If the consistency is too thick, add a little water.
- Place the desired side dish – here it was potato dumplings – on warmed plates.
- * Links to spice mixtures: Granulated vegetable broth and dried herb mixture of: parsley, basil, lovage, ground elder, rosemary, sage, oregano, olive herb
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