Wild Game Stew {Gulasz z dziczyzny}

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Wild Game Stew {Gulasz z dziczyzny}

Wild game stew {gulasz z dziczyzny} can be prepared with any meat you desire. My version, prepared with wild boar is full of traditional Polish flavors. The combination of fragrant cloves and juniper make this simple stew an aromatic and extra luxurious dish. 

Wild Game Stew {Gulasz z dziczyzny}

  • Yields: 6-8 servings
  • Prep Time: 10 minutes
  • Cook Time: 2 hours


  • 1 lb / 500 g of wild game (I'm using wild pig)
  • 2 tbs of oil
  • 1 large onion
  • 3-4 garlic cloves
  • 6-7 prunes
  • 7-8 cloves
  • 10 juniper berries, crushed
  • 10 whole peppercorns and allspice berries, each
  • 3 bay leaves
  • 1 tsp of salt
  • 1 tsp of ground pepper
  • 2 carrots
  • 1 parsley root
  • 1 c / 250 ml of dry red wine
  • 3 c / 750 ml of water of stock


  1. Cut meat into bite size pieces, dice onion, peel and crush garlic, peel and slice carrots and parsley root.

  2. Set a stewing pot on to high heat, add oil. Add meat, sprinkle with salt and pepper. Add onions, garlic, prunes, the rest of the spices, carrots and parsley root.

  3. Add wine and 1 cup of water/stock. Bring to boil, turn to low heat, cover and simmer for 1 hour. After 1 hour check if meat is tender, if not, add another 2 cups of water/stock and continue simmering on low for another hour (or until meat is tender).

  4. Taste, add a bit more salt and ground pepper if desired.

Stew is great with a mild grain, like bulgur or with a perfect potato dumpling – Silesian dumplings called “kluski śląskie” and a side of braised red cabbage or creamed beets

Will you be saving this for after your next hunting trip?

Please let me know how it turns out.




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  1. Hello Anna and Mark,

    Could you/ would you pluck juniper berries from your bushes outside?
    I have ‘sea green’ junipers outside and a juniper tree. They always have berries.

    Krystn (Chicagoland, Illinois. USA)

  2. Hello Anna and Mark!
    This recipe looks very interesting! Have you ever tried it with venison? It’s mid September in Michigan and since it was cooler today stew is sounding good. Thanks for all your lovely videos and recipes!

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