Sliced Wild Boar in the Bakony Manner

Vaddisznószelet Bakonyi Módra


  • pounds fillet or 2 pounds chops of wild boar
  • Salt
  • ¼ cup flour
  • ¼ pound lard
  • 2 small onions, minced
  • 1 tablespoon paprika
  • ½ cup meat stock (approximately)
  • 1 pound wild mushrooms
  • 3 tablespoons sour cream


  1. If you use the fillet, cut it into 1-inch-thick slices. If you use chops, make about 4 double cutlets. Sprinkle the slices with salt and dredge them with flour. (There should be about 1 tablespoon flour left.)
  2. Melt lard in a frying pan and fast-fry the venison slices on both sides. Place the fried slices on the bottom of a heavy casserole and set aside.
  3. Fry onions in the same frying pan till golden in color. Then add 1 tablespoon cold water and the paprika. Cover the pan and cook till liquid is evaporated.
  4. Add cooked onions to the meat and pour in 2 or 3 tablespoons of meat stock. Cover tightly and cook over low heat till boar is half done. Add more stock if needed.
  5. Clean wild mushrooms but leave whole. Cook in the same lard in the same frying pan for 1 minute. Remove mushrooms with a slotted spoon and add to meat casserole. Cover casserole again and cook for 30 minutes longer.
  6. Mix remaining 1 tablespoon flour with sour cream and mix into meat casserole. Simmer for a few minutes longer.
  7. Serve accompanied with rice or Egg Dumplings.