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Wild boar goulash in dark braised sauce with porcini mushrooms in a deep plate, ruby red wine glass, bread dumplings, cranberries, oak farmhouse table, candlelight and autumn window light, oblique bird's eye view

Wild boar goulash from the Eifel with mushrooms

Wild boar goulash from the Eifel - dark meat from the shoulder or leg, slowly braised in red wine, juniper berries and root vegetables, enriched with porcini mushrooms and wild mushrooms. A deep, earthy autumn dish from the forest cuisine of the Eifel-Moselle region. Combining wine and food means here: Mosel Spätburgunder QbA dry - the elegant, mineral red wine from the Middle Mosel, which proves that the Mosel can do far more than white wine.
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Prep Time 25 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 55 minutes
Course Autumn dish, Festive dish, Main course, Pot roast
Cuisine Eifel cuisine, German cuisine, Moselle cuisine
Servings 2 Servings
Calories 680 kcal

Cooking utensils

  • 1 Large casserole or roasting pan with lid
  • 1 Large pan for the mushrooms
  • 1 Kitchen knife and chopping board
  • 1 Ladle
  • 1 Strainer for straining

Ingredients
  

  • 600 g Wild boar shoulder or leg cut into 3-4 cm cubes
  • 2 Tbsp clarified butter
  • 1 tablespoon tomato paste
  • Salt black pepper
  • 2 Tbsp flour for dusting

FOR THE BRAISING BROTH:

  • 1 Onion Roughly diced
  • 2 Carrots Roughly diced
  • 1 Celery stalk Roughly diced
  • 3 Garlic cloves pressed on
  • 300 ml Mosel Pinot Noir dry or other dry red wine
  • 200 ml Game stock or beef stock
  • 3 Juniper berries crushed
  • 2 Bay leaves
  • 3 Sprigs of fresh thyme
  • 1 sprig of fresh rosemary

FOR THE MUSHROOMS:

  • 200 g Porcini mushrooms fresh or rehydrated
  • 150 g Forest mushrooms
  • 1 Tbsp butter
  • 1 Garlic clove finely chopped
  • Salt Pepper

Preparation
 

PREPARATION:

  • Pat the wild boar meat dry, season with salt and pepper and dredge lightly in flour.
  • Roughly dice the onions, carrots and celery.
  • Clean and quarter the mushrooms; if dried, soak the porcini mushrooms in warm water for 20 minutes.
  • Wash the herbs.

COOKING STEPS:

  • Heat the clarified butter in a casserole over a high heat.
  • Fry the wild boar cubes in batches until browned all over - not too much at once so that the meat takes on color.
  • Remove the meat and set aside.
  • Sauté the onions, carrots, celery and garlic in the roast residue.
  • Add the tomato purée and fry briefly.
  • Deglaze with the red wine and bring to the boil.
  • Add the stock, juniper berries, bay leaf, thyme and rosemary.
  • Return the meat to the pot.
  • Cover and braise in the oven at 160 °C for 2 to 2.5 hours until the meat is tender.
  • Remove the meat, strain the sauce through a sieve and reduce as required.
  • Heat the butter in a pan and fry the mushrooms and garlic until golden brown.
  • Season with salt and pepper.
  • Return the mushrooms and meat to the sauce and heat briefly.

DIRECTIONS:

  • Serve the goulash in deep plates.
  • Pour in the sauce generously.
  • Garnish with a sprig of thyme.

SUPPLEMENTS:

  • Potato dumplings or bread dumplings
  • Red cabbage with cranberries
  • Preserved cranberries

Nutritional values per portion

Calories: 680kcalCarbohydrates: 58gProtein: 18gFat: 34g
Keyword Braise wild boar, Eifel cuisine recipe, Game goulash with mushrooms, Moselle game dish, Wild boar Eifel, Wild boar goulash recipe
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