Wild boar stew cuts
The pieces of wild boar for stewing are selected from various parts of the muscle, so they have different textures - from softer to firmer pieces. The natural fat content keeps the meat juicy, and the higher amount of connective tissue and collagen during long stewing gives it a special softness and rich taste. The pieces of wild boar have an intense but balanced aroma of wild meat and perfectly absorb spices and sauces.
— HOW TO MAKE
Wild boar stew cuts are best suited for slow cooking, which allows the meat to soften and acquire a rich flavor. Before stewing, it is worth briefly frying them over high heat to develop a richer flavor and stronger aroma. It is important to use enough liquid - broth, wine or other sauces. This meat is perfect for classic stews with vegetables, game goulash or fragrant meat soups. Due to the high collagen content, long cooking at low temperatures provides special softness - the meat becomes tender, easily separated from the fibers and simply melts in the mouth. To make the taste more delicate, you can use not only traditional strong spices, but also experiment with additives - honey or caramelized onions will provide a light sweetness, and hints of berries or citrus fruits will provide freshness.
— BEST
Bulgarian wild boar goulash
Thick, rich, aromatic and full of flavor, goulash is a great choice for a cozy lunch. Try it and enjoy the authentic taste!
