ReceptnaptárWildgulasch (game goulash with red wine and lingonberries)
Wildgulasch is the high point of the German autumn and winter game season: slowly cooked, red wine and juniper game meat with lingonberry jam. The sweet-and-tart notes of wine and jam round off the gamey flavor. A festive but not complicated dish.
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Method
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- Brown the meat in hot oil in batches; take it out.
- Cook the onions and carrots for 6-8 minutes, then add the tomato paste and flour.
- Pour in the wine and bring to a boil.
- Return the meat and add the broth, juniper, bay leaves and marjoram.
- Simmer, covered, over low heat for 1 h 45 min to 2 hours until the meat is tender.
- Stir in the jelly and cream, and season with salt and pepper.
- Serve with dumplings, spätzle or potatoes.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Do not brown game meat too fiercely; it needs long, slow cooking.
- The jam rounds off the gamey flavor.
- It can also be made with beef.
Frequently asked questions
Where can I buy game?
At a butcher, a game shop, or frozen.
Can I make it ahead?
Yes, it is even better the next day.
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