Entree: Germany – Berlin-Brandenburg – Brandenburger Wildgulasch (Hearty slow-simmered goulash of mixed game meats in a paprika and onion sauce)

Serving Size: 6

Approximate Time

Prep 30 min

Cook 2 hrs

Total 2 hrs 30 min

Ingredients

- 2 lb (900 g) venison shoulder or leg, trimmed and cut into 1-inch (2.5 cm) cubes
- 1 lb (450 g) wild boar shoulder or pork-venison mix, trimmed and cut into 1-inch (2.5 cm) cubes
- 6 oz (170 g) smoked bacon or Speck, diced
- 3 tbsp (45 ml) lard or vegetable oil
- 3 large onions, about 18 oz (500 g) total, thinly sliced
- 3 cloves garlic, minced
- 2 tbsp (30 g) sweet paprika (preferably Hungarian)
- 1 tsp (2 g) smoked paprika (optional)
- 2 tbsp (30 g) tomato paste
- 1 cup (240 ml) dry red wine
- 3 cups (720 ml) beef or game stock
- 6 whole juniper berries, lightly crushed
- 2 bay leaves
- 1 tsp (2 g) caraway seeds, lightly crushed
- Salt and freshly ground black pepper to taste
- 2 tbsp (30 g) all-purpose flour for thickening, or 2 tbsp (30 ml) heavy cream to finish
- Fresh parsley, chopped, for garnish

Instructions

1. Pat the game meats dry and season with salt and pepper. In a large heavy pot or Dutch oven, render the diced bacon over medium heat until fat is released. Remove most of the bacon leaving a few pieces for flavor.
2. Increase heat to medium-high and brown the meat in batches in 3 tbsp (45 ml) lard or oil until well seared on all sides; transfer browned pieces to a plate.
3. In the same pot, reduce heat to medium and add the sliced onions. Cook, stirring, until deep golden brown and caramelized, about 15–20 minutes. Add minced garlic and cook 1 minute more.
4. Stir in 2 tbsp (30 g) tomato paste and the paprikas, cook briefly to bloom the spice (about 1 minute) then deglaze with 1 cup (240 ml) red wine, scraping up browned bits.
5. Return the browned meats and any accumulated juices to the pot. Add beef or game stock to nearly cover the meat (about 3 cups / 720 ml). Add crushed juniper berries, bay leaves, and caraway seeds. Bring to a gentle simmer.
6. Cover and braise on low heat for 1.5 to 2 hours, or in a 325°F (160°C) oven for about 2 hours, until meat is tender and flavors are concentrated. Check occasionally and add a splash of stock or water if it reduces too quickly.
7. Remove bay leaves and adjust seasoning with salt and pepper. If you prefer a thicker sauce, whisk 2 tbsp (30 g) flour into a little cold water to make a slurry and stir into the simmering gulasch, cook 5–10 minutes to thicken; alternatively stir in 2 tbsp (30 ml) heavy cream for a smoother finish.
8. Garnish with chopped parsley and serve hot with boiled potatoes, spaetzle, or bread dumplings.