Goulash Of Roe Deer, Stag or Wild Boar À La Ursula1950
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 2 hrs |
| Total Time | 2 hrs 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- some lard, or oil
- 1 kg venison, venison or wild boar, cut into large cubes
- 4 onion (s), peeled and cut into large cubes
- 0.5 liter ½ game stock
- 1 glass red wine, dry
- some cream
- salt and pepper
- Coriander powder
- 4 grains allspice
- 2 juniper berries
- 1 can chanterelles, medium-sized, without broth
- 2 tablespoon cranberries
- some flour mixed with water to thicken the sauce
Print Recipe
Pin Recipe Instructions
- Heat lard or oil in a saucepan. Fry the meat and onions in it. Pour in the game stock and half of the red wine. Season with salt, pepper, coriander, allspice grains, juniper berries. Cook the meat covered over a medium heat and always make sure that the liquid does not boil off completely, otherwise pour in new liquid. Add the chanterelles to the meat. Just before the end of the cooking time, add the cranberries and cream and pour in the rest of the wine. Thicken the sauce.
- Buttermilk bread dumplings, potato dumplings, spaetzle, red cabbage, pears or peaches with cranberries, lamb`s lettuce, endive salad, celery salad and pickled beetroot go well with it.
- Tip:
- If you want to soften the game taste, put meat in beforehand. Either half red wine, half buttermilk or just red wine or just butter milk, with the addition of 1-2 quartered onions, allspice grains, juniper berries, peppercorns, coriander. Place the meat in this marinade, cover and put in the refrigerator for 1 to 2 days. Then remove the meat from the marinade, do not wash it off, just dab it off and cook as described above. The marinade with the ingredients is not used.
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