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Wild Game Goulash
A rich and hearty wild game goulash, slow-cooked with root vegetables, paprika, and often a touch of red wine, showcasing Serbia's tradition of game hunting and hearty stews.
🧂 Ainekset
- 1.5 kg Wild game meat (venison, boar, etc.)(cubed into 2-inch pieces)
- 3 large Onions(chopped)
- 6 cloves Garlic(minced)
- 3 medium Carrots(peeled and diced)
- 2 medium Parsnip(peeled and diced)
- 1 small Celery root(peeled and diced)
- 2 tbsp Tomato paste
- 3 tbsp Sweet paprika
- 1 tsp Hot paprika(or to taste)
- 2 Bay leaves
- 4 Allspice berries
- 250 ml Red wine(dry)
- 750 ml Beef or game broth(or enough to cover)
- 3 tbsp Lard or vegetable oil
- to taste Salt
- to taste Black pepper
👨🍳 Ohjeet
- 1
Heat lard or oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Brown the wild game meat in batches, ensuring not to overcrowd the pot. Remove browned meat and set aside.
💡 Ammattilaisvinkit: Browning is crucial for flavor development. - 2
Add chopped onions to the pot and sauté until softened and lightly browned, about 8-10 minutes.
- 3
Stir in minced garlic and cook for another minute until fragrant.
- 4
Add tomato paste and cook for 1-2 minutes, stirring constantly.
- 5
Stir in sweet and hot paprika, then immediately add the browned meat back to the pot. Stir to coat the meat with the paprika mixture.
💡 Ammattilaisvinkit: Paprika can burn easily, so add it off the heat or on very low heat. - 6
Pour in the red wine and scrape the bottom of the pot to deglaze, loosening any browned bits.
💡 Ammattilaisvinkit: Deglazing adds significant flavor. - 7
Add the diced carrots, parsnip, celery root, bay leaves, and allspice berries. Pour in enough broth to just cover the meat and vegetables.
- 8
Bring the mixture to a simmer, then reduce the heat to low, cover the pot, and cook for at least 3 hours, or until the meat is very tender. Stir occasionally and add more broth if the goulash becomes too dry.
💡 Ammattilaisvinkit: Low and slow cooking is key for tender game meat. - 9
Season generously with salt and freshly ground black pepper to taste. Remove bay leaves and allspice berries before serving.
💡 Ammattilaisvinkit: Taste and adjust seasoning at the end.
💡 Ammattilaisvinkit
- ✓Marinating the game meat overnight in red wine or buttermilk can help tenderize it and add flavor.
- ✓For a thicker goulash, you can mash some of the cooked vegetables against the side of the pot or mix a tablespoon of flour with a little cold water and stir it in during the last 30 minutes of cooking.
- ✓Serve hot with crusty bread, polenta, or mashed potatoes.
✨ Omat versiot
Inspiraatiota omaan versioosi tästä reseptistä
- Add a few dried prunes or plums during the last hour of cooking for a touch of sweetness.
- Incorporate mushrooms (like porcini or shiitake) for added depth of flavor.
- A tablespoon of sour cream stirred in at the end can add a creamy richness.