Summary

Ingredients

• g 1,200 ame meat (venison oulash, venison oulash)
• 4 tablespoon clarified butter
• 250 g pork belly, smoked, cut into cubes
• 20 onion (s), pearl onions whole, peeled
• 200 g carrot (s), diced
• 100 g celery, cleaned and diced
• 250 g mushrooms, brown, sliced
• 2 teaspoon, heaped cane sugar, brown sugar
• 150 ml port wine, red
• 3 tablespoon tomato paste
• 200 ml red wine, dry
• 2 tablespoon jelly, black currant
• 150 ml red wine, dry
• 400 ml game stock
• a bit salt
• some black pepper, ground
• 1 teaspoon ginger, grated
• 1 clove garlic, grated
• 3 leaves bay leaf
• 8 grains allspice, clove pepper
• 4 cardamom pods
• 1 sprig rosemary, finely chopped
• 1 sprig thyme, leaves torn off
• 2 tablespoon cornstarch
• 2 tablespoon chives, cut into rolls
• 4 stems parsley, smooth, finely chopped
• some lemon peel, grated

Print Recipe Pin Recipe

Instructions

1. Sear the venison in portions in a pan that is not too small. Transfer from the pan into a casserole, season with salt and pepper and keep warm.
2. Reduce the heat and fry (leave out) the diced pork belly and sweat the onions all over. After they have taken some color, add the carrots and sprinkle with the brown sugar and caramelize a little. Add the cut mushrooms. Cook everything for about 15-20 minutes over medium heat and then deglaze with the port wine. Swirl the pan through several times and combine with the venison.
3. Lightly sweat the tomato paste, stir in the currant jelly and deglaze with about half of the red wine, reduce to half and add to the goulash. Pour in the rest of the red wine and add the game stock. Stir in the diced celery, grated ginger and garlic. In a spice bag or spice sieve, let the bay leaves, allspice grains and cardamom simmer gently in the stock for approx. 60-90 minutes over low heat with the lid closed. 10 minutes before the end, remove the spices and bay leaves, add the thyme, rosemary and chives.
4. The sauce is then bound to your own taste with the cornstarch dissolved in water (if you want, you can also make a so-called flour butter to bind the sauce). After the sauce has the appropriate consistency, season to taste again and, if necessary, season with salt and pepper. Finally, sprinkle the finely chopped parsley and the grated lemon zest on top and serve in the casserole.
5. Spätzle and red cabbage fried in bacon also tasted good.