Game meat
Where there are forests, there is hunting – and the meat of wild forest animals such as deer, roe deer and wild boar is highly prized. It is most commonly prepared as a thick stew, served with gnocchi or bread dumplings.
The meat of wild forest animals – like deer, roe deer or wild boar – has been used in cooking since ancient times, especially in areas like Medvednica. It's valued for its intense flavour, firm texture and the fact that it comes from nature – free-range and additive-free.
Wild game goulash
Ingredients (serves 6)
• 1 kg wild game meat (boar, roe deer, deer – or a mix)
• 3 onions
• 3 garlic cloves
• 2 carrots
• 2 tbsp lard or oil
• 2 tbsp sweet paprika
• 100 ml red wine
• 1 tbsp tomato paste
• 2 bay leaves
• 4–5 juniper berries
• salt and pepper to taste
• optional: a bit of grated dark chocolate (to deepen the flavour)
Marinade (the day before)
• 100 ml red wine
• 100 ml water
• bay leaf, rosemary, peppercorns, sliced onion, garlic
• Cut the meat into chunks, cover and refrigerate overnight.
Preparation
1. Remove the meat from the marinade, drain and pat dry. Save the marinade for cooking.
2. Sauté the onions, garlic and grated carrot in lard until caramelised. Add the meat and sear until browned.
3. Stir in paprika and tomato paste. Deglaze with wine and part of the marinade. Add bay leaves, juniper, salt and pepper.
4. Simmer gently on low heat for 2 to 3 hours, stirring occasionally and adding more liquid if needed.
5. Toward the end, optionally add some grated chocolate to round out and deepen the flavour – this is used in traditional recipes
Serving suggestion
Wild game goulash pairs beautifully with:
• homemade gnocchi
• bread dumplings
• polenta
• homemade egg noodles
At Medvednica, this type of goulash is especially popular in colder months and often served in mountain huts on weekends.
