Wild game goulash Wild game goulash

Wild game goulash

A recipe by Elisabeth Erlacher, Schutzhaus Hochgang mountain hut Parcines

Wild game goulash with courgettes and buckwheat-corn polenta
Recipe for 4 people

Wild game meat, coarsely chopped 800 g
Onion, chopped 200 g
Carrots and celery stalks, hashed 200 g
Strong red wine 300 ml
Olive oil
Tomato paste
Wild game broth 2 l
Untreated orange peel 1 small zest
Flavoring: Garlic, cranberries, thyme, sage, rosemary, juniper

Corn polenta 400 g
Coarse buckwheat flour 200 g
Mountain cheese, diced small 200 g
Flavoring: sage, salt, pepper

Courgettes 4
Herb salt
Olive oil for refining
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