Wild Boar Goulash
Goulash is a hearty stew of meat and vegetables, typically seasoned with paprika. The dish originates from Hungary, and is also popular central Europe so is ideally suited to make with our authentic wild boar.
- Prep Time: 15 minutes
- Cook time: 2 hours
- Serves: 6 people
- 1kg diced wild boar
- 50g plain flour
- Rapeseed oil (we recommend Hillfarm)
- 2 litre stock
- 100g streaky bacon
- 25g tomato puree
- 1 diced red pepper
- 5g thyme
- 5 bay leaves
- 10g paprika
- 3g cayenne papper
- 4 crushed garlic cloves
- 2 diced onions
- 150g mushrooms
- 250ml red wine
- 10g parsley
- Salt and pepper to taste
- Preheat the oven to 180°C.
- Put the flour in a bowl with salt and pepper – add the meat and mix around with your hands until the meat is well covered in flour.
- In a heavy bottomed casserole dish heat the rapeseed oil over a medium heat. Add the meat and lightly fry until it is browned.
- Add the bacon and fry for a further 5 minutes.
- Pour in the stock and bring to the boil, then stir in the remaining ingredients.
- Place in the pre-heated oven for two hours.
- Serve with a dollop of sour cream and seasonal vegetables, a hunk of fresh bread or mashed potato.
Thank you to Hillfarm Oils for sharing this recipe with us.
Venison Rillettes on Sourdough
Lean full-flavoured venison is braised slowly with duck or goose fat and wild boar bacon in this wild version of the classic French dish created by Hannah from Herbs and Wild. Surprisingly easy to make, it’s superb as a starter or lunch with sourdough toast.
This simple recipe will show off the grouse meat at it’s best. Be careful not to over cook the meat so it doesn’t dry out and make sure you rest it well before serving.