📝 About This Recipe
Transport your senses to the rugged forests of Central Europe with this deeply savory, slow-braised Wild Boar Goulash. Wild boar offers a leaner, more complex nuttiness than traditional pork, which stands up beautifully to the bold heat of Hungarian paprika and the acidity of a dry red wine. This dish is a celebration of the hunt, simmered until the meat is fork-tender and the sauce has reached a velvety, mahogany perfection.
🥗 Ingredients
The Game
- 3 pounds Wild Boar Shoulder (trimmed and cut into 1.5-inch cubes)
- 2 teaspoons Kosher Salt (plus more to taste)
- 1 teaspoon Black Pepper (freshly cracked)
- 3 tablespoons Lard or Duck Fat (for searing; vegetable oil can be substituted)
The Aromatics
- 3 large Yellow Onions (finely diced (should be nearly equal in volume to the meat))
- 5 cloves Garlic (minced)
- 2 medium Carrots (peeled and diced)
- 1 large Red Bell Pepper (diced small)
Spices and Liquid
- 4 tablespoons Sweet Hungarian Paprika (ensure it is fresh for best color and flavor)
- 1 tablespoon Smoked Paprika (Pimentón) (adds a subtle wood-fired depth)
- 1 teaspoon Caraway Seeds (lightly toasted and crushed)
- 2 tablespoons Tomato Paste (double concentrated)
- 1.5 cups Dry Red Wine (such as Cabernet Sauvignon or Blaufränkisch)
- 3 cups Beef or Game Stock (low sodium)
- 2 pieces Bay Leaves (dried)
Finishing Touches
- 1/2 cup Sour Cream (for serving)
- 1/4 cup Fresh Parsley (finely chopped for garnish)
- 1 teaspoon Lemon Zest (to brighten the final sauce)
👨🍳 Instructions
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1
Pat the wild boar cubes dry with paper towels; moisture is the enemy of a good sear. Season generously with kosher salt and black pepper.
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2
In a heavy-bottomed Dutch oven, heat the lard or duck fat over medium-high heat until shimmering.
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3
Working in batches to avoid crowding the pan, sear the boar meat until deeply browned on all sides, about 6-8 minutes per batch. Remove the meat and set aside on a plate.
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4
Reduce the heat to medium. Add the diced onions to the remaining fat in the pot. Sauté for about 10-12 minutes, stirring frequently, until they are soft and golden brown.
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5
Stir in the diced carrots and red bell pepper, cooking for another 5 minutes until the vegetables begin to soften.
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6
Add the minced garlic, crushed caraway seeds, and tomato paste. Cook for 2 minutes, stirring constantly, until the tomato paste turns a dark rust color and smells fragrant.
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7
Remove the pot from the heat momentarily and stir in both types of paprika. This prevents the delicate paprika from burning and becoming bitter.
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8
Return to the heat and deglaze the pot with the red wine, scraping the bottom with a wooden spoon to release all the flavorful brown bits (fond).
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9
Add the seared boar and any accumulated juices back into the pot. Pour in the stock and add the bay leaves. The liquid should just barely cover the meat.
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10
Bring to a gentle boil, then reduce the heat to the lowest setting. Cover with a tight-fitting lid and simmer for 2 to 2.5 hours.
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11
Check the meat at the 2-hour mark; it should be tender enough to break with a spoon. If the sauce is too thin, simmer uncovered for the last 15 minutes to reduce and thicken.
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12
Remove the bay leaves. Stir in the lemon zest and adjust the seasoning with more salt or pepper if needed.
💡 Chef's Tips
Always use high-quality Hungarian paprika; the supermarket variety often lacks the necessary depth and color. If wild boar is unavailable, you can substitute with venison shoulder or even a high-quality pork shoulder, though the flavor will be milder. Don't rush the onions—the long sauté time provides the natural sugars that thicken the sauce and give it a silky mouthfeel. Goulash always tastes better the next day! If you have time, make it 24 hours in advance and reheat it slowly on the stove. Avoid boiling the stew vigorously; a slow, lazy bubble ensures the meat remains succulent rather than tough.
🍽️ Serving Suggestions
Serve over buttery Spätzle or wide egg noodles to soak up the rich sauce. Pair with a robust, earthy red wine like a Hungarian Kadarka or a French Syrah. Add a side of braised red cabbage with apples for a sweet and sour contrast. A dollop of cold sour cream and a sprinkle of fresh parsley on top provides a cooling balance to the spices. Serve with thick slices of toasted rye bread to ensure not a drop of the gravy goes to waste.