Wild Boar Goulash

Description of Wild Boar Goulash

All our wild boars are from Europe. They eat whatever they come across in nature. This gives them that special gamey flavour. Wild boar meat is firmer and leaner than pork. These pieces of goulash meat are ideal for the delicious and tender stews.


Box: Two portions, a total of 400 grams.

The most delicious flavour combinations with Wild Boar Goulash

Delicious when stewed nice and slow with fresh herbs, garlic, onion and wine. Serve with mashed celeriac and fresh vegetables.

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100%Wild Boar


Nutritional values

Per 100 Gram.

Energy kcal


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NOTE:  game may contain hail fragments

Preferably thaw one day in advance outside the packaging and in the refrigerator.

Heat the meat to 70°C at the core. Sear the meat in a hot pan and then allow to simmer for about 40 minutes.

Wild boar goulash

4 Servings


  • 400g wild boar goulash meat
  • 3 tbsp oil

  • 2 onions, chopped
  • 2 cloves garlic, finely chopped
  • 2 tbsp smoked paprika powder
  • 2 tbsp tomato paste
  • 1 litre chicken stock
  • 200g waxy potatoes, peeled

  • 1 green, 1 yellow and 1 red pepper
  • 4 Italian bread rolls, tips cut off and hollowed

Heat the oil in a frying pan and fry the onion and garlic for 5 minutes on low heat. Add the meat, paprika powder, pepper and salt to taste and fry for 5 minutes.

Add the tomato paste and cook for 1 minute. Add in the stock and bring to the boil. Lower the heat and stew for 2 hours with the lid tilted on the pan. Stir occasionally.

Peel the potatoes and cut them into 2 x 2 cm cubes. Cut the peppers into pieces. Add the potatoes and peppers to the meat. Stir and cook for 30 minutes with the lid slanted on the pan.

Dish onto the rolls and serve.