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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
Preparation of wild game goulash:
Sweat the onions in hot oil until golden. Add the carrots, celery stalks, meat and tomato paste and sauté. Pour in the red wine, add the broth gradually and let it stew for ca. 90 minutes. Towards the end of the cooking, crush and add the orange zest and flavors.

Preparation of buckwheat-corn polenta:
Boil 2 liters of water. Blend in the corn polenta and the buckwheat flour, stirring constantly. Let simmer for ca. 45 minutes. Season with salt, pepper, and sage. When ready, refine to taste with butter and mountain cheese.

Preparation of courgettes:
Cut the courgettes into strips and sauté in broth. Season to taste with herb salt and toss in olive oil.

Plate the polenta, add the wild game goulash and the courgettes, and serve.

Preparation time 180 min
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