This dish is simple to prepare, but requires a little longer preparation time due to the marinating process.
The meat was marinated for 48h with fresh, chopped hemp leaves in a vacuum bag, thus the enzymes from the leaves as well as the flavors they contain can act on it more intensely.
For the marinade:
- 2 handfuls of fresh, medium hemp leaves – washed and freed from stems.
- some olive oil
To make the marinade, coarsely chop the hemp leaves with scissors and place them in a tall mug. Using a blender, gradually adding the oil, puree the whole thing until a homogeneous, pesto-like marinade is formed.
Wild Boar Goulash (4 servings):
- 1 kg wild boar (from the leg)
- 3 tsp. game spice
- 6 tablespoons clarified butter
- 0,5 kg onion
- 6 tbsp paprika powder
- 0,5 l Italian red wine
- 1 tsp salt
- black pepper
- 1 tsp brown raw cane sugar
- 3 juniper berries
- 1 leaf of bay leaf
The meat is washed in preparation, patted dry, cut into cubes of about 4 cm and marinated for 48 hours. The ideal way to do this is to use a vacuum bag, but an airtight container will also do the job.
For the preparation, the pieces of meat are roughly cleaned from the marinade.
The onion is cut into about 2cm cubes and sauteed in a hot pot with the clarified butter, – as soon as the onions begin to glaze, the meat is added and browned on all sides. Then add the spices and sauté for a few seconds before adding the red wine.
The goulash should now simmer covered over medium heat, stirring occasionally, for about 2.5-3 hours.
If too much liquid escapes during cooking, you can add a little water.
To thicken the sauce, finely grate a potato into the goulash and cook for at least 10 minutes so that the starch it contains can develop and thicken the sauce. Grated potato also gives the sauce a creamy texture.
Finally, season the goulash with salt, pepper and brown raw cane sugar to taste.
- 200g bread rolls (stale, cut into cubes)
- 300 ml milk
- 3 eggs
- 3 tablespoons butter (melted)
- 1 pinch of salt
- 1 pinch of nutmeg grated
- 1 pinch of pepper
- 1 piece onion
- 80g bacon cubes
Put the bread cubes in a bowl, whisk the eggs and add them to the bowl.
Finely dice the onion and sauté in a pan with the melted butter until translucent. Now add the bacon cubes and fry for a few seconds, but they should not be too crispy. Then add the milk to the bacon and onions, season with salt, pepper and nutmeg and remove from the heat.
The milk should be cooled below 50°c before it is added to the bun-egg mixture and mixed thoroughly.
To cook, the mixture is now formed into a long roll on a wet cloth and wrapped. The cloth is twisted together at the ends to make a roll of uniform thickness.
The dumpling should cook in a water bath just below boiling point for about 40 minutes.
This can be done, for example, in a deep roaster filled with water in the oven at 100°c.
If the water does not completely cover the cloth, you can use a lid or aluminum foil to achieve a steaming effect.
As a side dish we served mini peppers stuffed with ricotta and Mediterranean pan-fried vegetables with herb seedlings.