Wild boar goulash from the Römertopf
Preparation time: 20 min.
Cooking or baking time: 1 hour 30 minutes
Total preparation time: 1 hr. 50 min.
I have tried this juicy aromatic wild boar goulash in the Römertopf and am now convinced of this way of cooking.
- 500 g wild boar goulash (frozen and thawed)
- 1 onion
- 2 carrots
- 1/4 L wild fund
- 1 piece of celeriac
- 5 g dried and chopped boletus or mushroom powder
- 4 tbsp plum jam / plum
- 5 - 6 pieces of prunes are chopped
- 1 bay leaf
- 1 tablespoon tomato paste
- 1 teaspoon Italian herbs (dried)
- Salt pepper
- 100 ml red wine (dry)
- 1 tbsp flour
- possibly 0.5 L of buttermilk as a tartar marinade
- The dried porcini mushrooms are soaked in warm water for about 1 hour and the Römertopf watered.
- Now clean and cut / dice the onion, carrots and celery into small pieces.
- The flour and tomato paste and plum jam are mixed with a little water and added to the Römertopf with meat and vegetables.
- Now the soaked mushrooms with the soaking water, the wine and the herbs / spices are added and stirred.
- Put the closed Römertopf in the oven for 90 minutes at 220 degrees (convection 200 degrees).
- Approximately 15 minutes before the cooking time, remove the lid, stir everything and let the goulash finish cooking or browning.
I let the meat thaw in buttermilk in the fridge, as it becomes very tender (but you do not have to do it).
We like to eat potato dumplings and brussels sprouts, spätzle also fit very well.
As a dessert are z. As apples with calvados but also pear with cranberries.