Recipe for: Wild boar goulash with rhubarb and pearl barley - photo 1
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Recipe for: Wild boar goulash with rhubarb and pearl barley

Pikantne Main dishes Regional Cuisine of Poland 150 min Medium 4 wyświetleń ~25.62 PLN * - (0)
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Description

Mazurian wild boar goulash with rhubarb and pearl barley is a spring combination of game meat with a deep, forest flavor, slightly tart rhubarb, and hearty barley. The dish blends Mazurian tradition (game, smoked additions) with a spring twist (rhubarb, sorrel), creating a complex sauce with a sweet-sour-deep profile. Perfect for a family dinner or a festive gathering in nature. Serve hot on barley, with parsley and an optional spoonful of sour cream to soften the acidity; it pairs well with sauerkraut or young vegetables on the side.

Ingredients Used

Ingredients (19)

Servings:
4
  • Game meat 800 g
  • Rhubarb 200 g
  • Barley groats 240 g
  • Onion 2 szt. (~300 g)
  • Carrot 1.9 szt. (~150 g)
  • Garlic 3 ząbki (~15 g)
  • Rapeseed oil 30 g
  • Butter 20 g
  • Chicken broth 800 ml
  • Tomato paste 30 g
  • Sorrel 40 g
  • 🌿 Przyprawy
  • Salt 0.2 szczypt (~5 g)
  • Black pepper 4 szczypty (~2 g)
  • Jałowiec 6 g
  • Bay leaf 10 szt. (~3 g)
  • Sweet paprika 10 g
  • ✨ Opcjonalne
  • Smoked bacon 100 g
  • 12% cream 100 g
  • Parsley 0.5 pęczek (~15 g)
💰 Szacowany koszt dania: ~25.62 PLN (6.41 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Meat preparation

1

Take the game meat out of the fridge 20-30 minutes before cooking to reach room temperature. Pat each piece dry with a paper towel (wet meat will stew instead of browning). Cut the meat into equal pieces measuring 2-3 cm on each side – this will ensure they stew evenly.

Ingredients: game meat
Use a cutting board and a sharp knife. Drying is key to good browning; do not chop the meat too finely so it doesn't lose its texture.
2

Season the pieces of meat on both sides with salt and pepper and half of the juniper berries (4 g lightly crushed). Heat a wide, heavy cast iron pot (or large saucepan) over medium-high heat. Pour in the rapeseed oil and wait until it starts to shimmer slightly (about 1-2 minutes). Sear the meat in batches, making sure the pieces do not touch — about 3-4 minutes on each side, until the surface is dark brown and a caramelized crust forms. Remove the seared pieces to a plate.

Ingredients: game meat, Salt, Black pepper, Jałowiec, Rapeseed oil
Use a large slotted spoon to remove. Do not overcrowd the pan — browning requires space. If the temperature is too high and starts to smoke, reduce the heat.

Preparing the base

3

If you are using smoked bacon: cut it into cubes and add it to the same pan, frying over medium heat for 4-5 minutes until the fat renders and the bacon is lightly browned. Set the bacon aside with the meat. In the pot after frying the meat, the remaining flavor from browning is called 'fond' — do not wash it away, it will be the base of the sauce's flavor.

Ingredients: Smoked bacon
Use a wooden spoon to scrape the browned bits from the bottom of the pot — this is important for flavor. If you are not using bacon, proceed to the step about the onion.
4

Add butter and chopped onion and carrot to the pot. Sauté over medium heat for 6-8 minutes, stirring occasionally, until the onion becomes translucent and slightly golden, and the carrot softens. Add sweet paprika and the remaining crushed juniper berries and bay leaves — sauté for 30 seconds to release their aroma.

Ingredients: Butter, Onion, Carrot, sweet paprika, Jałowiec, Bay leaf
Use a wooden spoon or spatula. If the onion starts to burn, reduce the heat and add a little water or broth to deglaze the burnt bits.

Stewing

5

Add the tomato paste to the pot and mix, sauté for 1 minute. Pour in about 200 ml of hot broth and vigorously scrape the bottom of the pot with a spoon to dissolve the caramelized bits. Return the meat (and bacon if used), pour in the remaining broth so that the meat is almost covered. Bring to a boil, reduce the heat to low, cover, and simmer on very low heat for 80-100 minutes, until the meat is tender (check with a fork every 20-30 minutes).

Ingredients: Tomato paste, game meat
Use a heavy lid. The stew should simmer gently — boiling too hard will result in tough meat. If the liquid evaporates too quickly, add hot broth.

Barley groats

6

Rinse the pearl barley in a sieve under cold water to remove any dust. Pour 720 ml of water into a pot, bring to a boil, add 1 g of salt, stir in the pearl barley, and reduce the heat to medium-low. Cook uncovered for 25-30 minutes, stirring occasionally, until the barley is tender but slightly al dente. Drain any excess water if necessary, and let it sit covered for 5 minutes to fluff up.

Ingredients: barley groats, Salt
Use a fine sieve for rinsing and a medium pot for cooking. Do not pour too much water over the pearl barley — it's better to have a little sauce to mix in when serving.

Stewing - adding rhubarb and sorrel

7

About 20 minutes before the end of cooking, add the chopped rhubarb (1-2 cm cubes) and chopped sorrel to the pot. Gently mix, cover, and continue cooking for 15-20 minutes — the rhubarb should soften but not completely break down. This will give the sauce a tanginess and a slight fruity note that balances the heaviness of the meat.

Ingredients: Rhubarb, sorrel, 12% cream, game meat
Add the rhubarb at the end, as longer cooking will cause it to lose its structure and become "mushy." If the sauce is too sour, stir in 1 tablespoon of 12% cream (optional).

Finishing

8

When the meat is tender and the rhubarb is stewed, remove the pot from the heat. Take out the bay leaves. Check the taste and season with salt and pepper to your liking. If the sauce is too thin, cook uncovered for another 5-10 minutes over medium heat until it thickens slightly. Finally, you can add 1 tablespoon of 12% cream to soften the acidity (optional) and mix.

Ingredients: Salt, Black pepper, Bay leaf, 12% cream
Use a spoon to check the consistency. Remember that the sauce will thicken a bit after cooling. Remove all bay leaves before serving.

Assembly and serving

9

Place a portion of pearl barley (about 60 g of dry barley per person, cooked according to step 6) in the center of the plate, and next to it, add the hot wild boar stew with rhubarb. Sprinkle with finely chopped parsley for freshness. Serve immediately to keep the barley warm and the sauce juicy.

Ingredients: barley groats, game meat, Parsley
Use a flat, wide serving plate. Additionally, you can serve sauerkraut or lightly blanched asparagus as an accompaniment.

Cleaning and storage

10

If there is leftover sauce, set it aside to cool, then store it in an airtight container in the refrigerator for up to 3 days or freeze in portions for up to 3 months. Store the groats separately to prevent them from soaking up too much sauce.

Ingredients: game meat, barley groats
To reheat, use a saucepan over low heat or a microwave set to medium power; add 1-2 tablespoons of water or broth if the sauce has thickened after cooling.

Fun Fact

💡

In Masuria, game has long been an important element of both court and peasant cuisine; the addition of sour ingredients (such as rhubarb or sorrel) is a traditional way to balance the intense flavor of the meat.

Best for

rodzinny obiad spotkanie sezonowe wiosenne przyjęcie na świeżym powietrzu

Tips

🍽️ Serving

Serve the goulash hot on pearl barley, garnished with chopped parsley. A slightly sour salad of young vegetables or sauerkraut pairs well with it. If you want to soften the acidity of the rhubarb, add a tablespoon of 12% sour cream to each plate.

🥡 Storage

Store the stew in an airtight container in the refrigerator for up to 3 days. For reheating, use low heat or a microwave, adding a little broth to restore the sauce's consistency. Freeze in portions — thaw slowly in the refrigerator before reheating.

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