Goulash from Wild Boar with Forest Berries and Dark Chocolate
Main course
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Cook Time
2 h 50 min
Servings
6
Difficulty
Medium
Prep Time
150 Min
This Thermomix® recipe for Goulash from Wild Boar with Forest Berries and Dark Chocolate is ready in 2 h 50 min and yields 6 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.
Description
This wild boar goulash is a real highlight for special occasions! I especially like to cook it in autumn and winter when it's cold outside. The tender wild boar meat, the fruity forest berries and the tart dark chocolate harmonize perfectly with each other. The preparation takes a little time, but the result is worth every minute. It goes well with bread dumplings or a rustic gray bread. A dash of red wine rounds off the dish wonderfully. Try it, you will be thrilled!
Ingredients (15 ingredients)
-
250 g Shallots
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250 g Small mushrooms
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2 piece Carrots
-
2 tbsp Oil
-
2 tbsp Oil
-
1 tbsp Oil
-
750 g Wild boar goulash
-
to taste Salt
-
to taste Pepper
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to taste Sugar
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1 gestrichener EL Flour
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0.5 l Red wine
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1 piece Bay leaf
-
60 g Cranberries
-
30 g Bittersweet chocolate
Preparation (9 steps)
Prepare shallots, mushrooms and carrots
Peel 250 g shallots and halve lengthwise. Clean 250 g small mushrooms and rub with kitchen paper. Peel, wash and dice 2 carrots. Set the prepared ingredients aside.
Fry wild boar goulash
Heat 2 tbsp oil in a pan. Brown 750 g wild boar goulash in portions. Season with salt and pepper and remove.
Fry mushrooms
Heat 2 tbsp oil in the pan, fry 250 g mushrooms in it and remove.
Sauté shallots and carrots
Put 1 tbsp oil in the mixing bowl. Add 250 g shallots and 2 carrots and sauté for 3 min./120°C/level 1. Season with salt and pepper.
Add meat and flour
Add the fried wild boar goulash to the shallots and carrots in the mixing bowl. Sprinkle 1 level tbsp flour over it and sauté for 1 min./120°C/level 1.
Deglaze and simmer
Add ½ l red wine and 1 bay leaf to the mixing bowl. Simmer the goulash covered for 90 min./100°C/level 1/reverse.
Add forest berries
Add 60 g cranberries to the mixing bowl and simmer for another 20 min./100°C/level 1/reverse.
Melt chocolate
Roughly chop 30 g bittersweet chocolate, add to the mixing bowl and melt in the goulash for 2 min./50°C/level 1/reverse.
Add mushrooms and season
Add the fried mushrooms and heat for 5 min./100°C/level 1/reverse. Season with salt, pepper and sugar.
Finished cooking? Great! 🎉
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Created by
Sophie Hartmann
5
Rezepte
0
Kochbücher
Allergens
- Celery
- Sulphur dioxide and Sulphites
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