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Wild boar goulash in malt beer

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Ingredients for 4 servings:

  • 1 kg goulash
  • 3 m.-sized onion(s)
  • 2 garlic cloves
  • 5 tbsp paprika powder
  • 1 tbsp cayenne pepper
  • 2 tbsp mustard
  • some spice mix
  • 250 ml Game stock
  • 1 liter malt beer
  • salt and pepper
  • some lard

Instructions

Working time approx. 40 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 50 minutes

Peel the garlic and onions and chop into pieces. Wash the meat and cut into bite-sized pieces. Heat the lard in a roasting pan and fry briefly with the onions and garlic. Mix the mustard and spices (with the game stock). Then add to the meat and bring to a boil briefly. Pour in the malt beer and braise in the oven at 180°C (top/bottom heat) with the roasting pan covered for 45-60 minutes. Stir occasionally to prevent the malt beer from sticking too much. When the meat has a nice shine and is dark, it’s cooked. Serve with rösti wedges and lamb’s lettuce with wild boar ham.

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Written by John Myers

Professional Chef with 29 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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