🇩🇪🐗 Wildschweingulasch (German Wild Boar Goulash)

Rich, slow-braised wild boar stew with red wine, herbs, and a deep forest flavor

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Wildschweingulasch is a traditional German hunter-style dish (Jägerküche) made with tender pieces of wild boar slowly simmered in a rich sauce of onions, spices, and red wine. It has a hearty, earthy flavor and is especially popular in autumn and winter.

🍲 Ingredients (Serves 6)

Goulash

• 1.5 kg (3.3 lbs) wild boar shoulder or leg, cut into cubes
• 3 tbsp vegetable oil or clarified butter (Butterschmalz)
• 3 large onions, finely chopped
• 3 cloves garlic, minced
• 2 tbsp tomato paste
• 500 ml (2 cups) dry red wine
• 750 ml (3 cups) beef or game stock
• 2 bay leaves
• 1 tsp juniper berries, crushed (traditional)
• 1 tsp caraway seeds
• 1 tsp sweet paprika
• ½ tsp smoked paprika (optional)
• 1 tsp dried thyme
• 1 tsp dried marjoram
• Salt and black pepper, to taste

Optional Marinade (for extra tenderness)

• 500 ml red wine
• 1 onion, sliced
• 2 bay leaves
• 5–6 juniper berries
• 1 tbsp vinegar

To Finish

• 2 tbsp butter
• 2 tbsp flour (optional, for thickening)
• 2–3 tbsp sour cream (optional)
• Fresh parsley

👨‍🍳 Instructions

1. Marinate the Wild Boar (Optional)

1. Combine wine, onion, bay leaves, juniper berries, and vinegar.
2. Add meat and refrigerate 12–24 hours.
3. Remove meat and pat dry before cooking.

2. Brown the Meat

1. Heat oil in a heavy pot.
2. Brown wild boar cubes in batches until deeply caramelized.
3. Remove and set aside.

3. Build the Sauce

1. Add onions to the pot and cook until golden brown.
2. Add garlic and tomato paste; cook for 1–2 minutes.
3. Stir in paprika and spices.

4. Slow Cook

1. Return meat to the pot.
2. Add red wine and reduce slightly.
3. Pour in stock and add bay leaves.
4. Cover and simmer gently for 2–3 hours until tender.

5. Finish the Goulash

1. Adjust seasoning.
2. Thicken with a little flour-butter mixture if desired.
3. Stir in sour cream for a creamy version.

🍽️ Traditional German Sides

Serve with:

• 🥔 Potato dumplings (Kartoffelklöße)
• 🍜 Spaetzle
• 🥬 Red cabbage (Rotkohl)
• 🍞 Crusty bread
• 🍄 Buttered mushrooms

⭐ Tips for the Best Wildschweingulasch

• Slow cooking is essential — wild boar becomes tender over time.
• Juniper berries give the classic gamey, woodland flavor.
• Browning the meat creates a deeper, richer sauce.
• The flavor improves even more the next day.

🍷 Flavor profile: rich 🐗 + earthy herbs 🌿 + deep red wine sauce 🍷 + tender meat = a true German comfort classic! 🇩🇪✨