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Wild Boar Goulash with Parsnips | Tender & Autumnal
(0)
150 min
Masterpiece
Knuspr-Küche
Aromatisches Wildschweingulasch langsam geschmort mit feinen Pastinaken, Rotwein und Waldpreiselbeeren. Ein herrlich herzhaftes Schmorgericht für gemütliche Herbst- und Wintertage.
Ingredients
Preparation method
Preparation
Pat the wild boar meat dry and cut into approx. 3–4 cm cubes. Peel and finely dice the onions. Peel and finely chop the garlic cloves. Wash the parsnips thoroughly, peel, and cut into bite-sized cubes of approx. 2 cm.
Lightly crush the juniper berries with the back of a knife to unfold their full forest aroma.
Cooking & Braising
Heat the clarified butter in a large, heavy roasting pan. Sear the meat cubes in batches on all sides until they have a nice brown roasted crust. Remove from the roasting pan and set aside briefly.
Chef's tip
Braising tip: Wild boar meat loves gentle, slow cooking. The longer and more gently it simmers, the more tender and aromatic the meat becomes.
Oven preparation: Alternatively, after bringing to a boil, the roasting pan can be braised in the oven at 160 °C top/bottom heat.
Shelf life: Goulash tastes almost even better reheated the next day, as the spices and the sweetness of the parsnips infuse thoroughly.
25 min
Under an hour
