Wild Boar Goulash with Green Ribbon Noodles

5 from 6 votes
Total Time 2 hrs
Course Dinner
Cuisine European
Servings 6 people
Calories 57 kcal



  • 1,5 kg Boar leg
  • 100 ml Good red wine
  • 400 ml Wild stock glassware
  • 400 ml Vegetable stock from our own breeding or glassware
  • 1 Small can of tomatoes
  • 5 Juniper berries
  • 1 Peppercorns
  • 2 Bay leaves
  • 1 Shot of port wine
  • 4 Onion
  • 1 Garlic
  • 2 tsp Dried marjoram
  • Cream to taste
  • Salt and pepper


  • 500 g See my pasta dough
  • 3 tbsp Spinach
  • 4 Eggs


  • Dice the meat and fry all over. Finely chop the onion and garlic and sauté in the frying fat. I quenched the onion and garlic mixture with a dash of port wine. Add the meat and turn the heat down. In a tea strainer add the juniper, pepper, bay leaf and, if you like, a chili. This makes it easier to remove these ingredients at the end of the cooking time. Pour in all the liquids and the tomatoes and sprinkle with marjoram. Let simmer for a good hour in the closed pot. I usually take the meat out and puree the sauce, season with salt and pepper and refine it with cream (a very good alternative is soy cream for those who are lactose intolerant). For the ribbon noodles, if you are using spinach, omit one egg from the total amount. Puree the spinach, drained well, and mix with the pasta ingredients.


Serving: 100gCalories: 57kcalCarbohydrates: 8.5gProtein: 2.5gFat: 1.4g
Avatar photo

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.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe

Blood Orange Jam with Red Wine, Cinnamon and Cloves

Onion Bacon Sauerkraut with Smoked Pork and Parsley Potatoes