Summary
| Prep Time | 20 mins |
| Total Time | 1 min |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
Ingredients- 1 kg deer goulash
- 3 cloves garlic
- 3 onion (s)
- 0.5 ½ bunch thyme
- 1 sprig rosemary
- 100 ml cognac
- 100 ml olive oil
- 50 g bacon, streaky
- 1 tablespoon tomato paste
- 0.5 liter ½ red wine
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Remove the bones and tendons from the venison and dice. Peel the garlic and onions and cut into slices. Mix the meat, garlic, onions, herbs, cognac and oil, cover and refrigerate for 24 hours.
- Then drain the meat mixture and collect the marinade. Dice the bacon, fry in a saucepan, remove. Fry the meat mixture with the tomato paste in portions in the bacon fat.
- Put the meat mixture back into the pot, gradually pour in the wine and let it boil down. Add the marinade, herbs and bacon cubes and cook everything over a mild heat for 1 hour. Pour in some water if necessary.
- Open the pot, remove the herbs, continue cooking for 30 minutes. Season to taste with salt and pepper.
- Broad ribbon noodles go well with it.
About Editorial Staff
The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
Get FREE Recipe Gifts now. Or latest free cooktops from our best collections.
Disable Ad block to get all the secrets. Once done, hit any button below