Wild Boar Goulash

Total Time: 26 hrs Preparation Time: 24 hrs Cook Time: 2 hrs

Ingredients

• Servings: 6
• 2 lbs wild boar (cubed into stew meat)
• 1 1/4 cups red wine (i used merlot, the original recommended pinot noir)
• 2 tablespoons olive oil
• 1 medium onion, quartered
• 6 black peppercorns
• 1 bay leaf
• 1/2-3/4 cup flour
• 3 medium sweet red peppers, cubed
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 3 tablespoons olive oil
• 14 ounces canned tomatoes, pieces (crush or chop if using whole tomatoes)
• 2 tablespoons tomato paste
• 2 tablespoons paprika
• 1 teaspoon caraway seed
• 1/2 teaspoon celery salt
• salt and pepper
• 1 lb potato (peeled and sliced into pieces about 2cm)
• 1 1/4 cups sour cream

Recipe

• 1 combine wine, 2 tablespoons olive oil, the quartered onion, peppercorns, and bay left in a container big enough for it and the meat and add the wild boar stew meat. cover and refrigerate for at least 24 hours.
• 2 remove the meat from the marinade and pat dry. roll meat in flour. strain marinade and set aside.
• 3 seed peppers and chop into cubes. peel onion and dice. peel garlic and mince.
• 4 heat olive oil, medium high, in large frying pan. when hot, add wild boar and brown on all sides. remove meat with tongs and set aside.
• 5 add chopped vegetables to the hot oil and sauté. remove vegetable from the frying pan and place in a large pot. add the tomatoes and tomato paste.
• 6 sprinkle the paprika, caraway seeds, celery salt, salt and pepper to taste on the contents of the casserole. pour reserved marinade liquid into casserole. stir to mix ingredients.
• 7 place over medium high heat and bring almost to a boil. turn down heat and simmer gently on top of the stove for 1 1/2 - 2 hours.
• 8 when done cooking goulash, cook potatoes sliced in salted water for 20 minutes or until done.
• 9 just before serving add sour cream and stir into goulash.
• 10 taste for proper seasoning and serve.