Marinated Venison Goulash with Cassis
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 18 hrs 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 liter buttermilk
- 2 beet (s), yellow
- 2 large onions
- 1 sprig rosemary
- 1 sprig thyme
- 200 ml black currant juice
- 1 tablespoon spice mixture (coarse game spice)
- 50 ml vinegar (brandy vinegar)
- 500 g oulash (venison)
- 4 tablespoon mustard, sweeter
- 2 tablespoon bacon, diced
- 250 ml red wine
- salt
- pepper
- 200 ml vinegar, preferably raspberry vinegar
- 1 bay leaf
- currant juice, black
Print Recipe
Pin Recipe Instructions
- Mix the buttermilk with the brandy vinegar and place in a large bowl with a lid. Peel one yellow turnip and one onion each, roughly dice and add.
- Bring 200 ml currant juice, vinegar and the wild seasoning mixture to the boil for approx. 5 minutes. Strain and, after cooling, add to the buttermilk mixture, along with the rosemary, thyme and the bay leaf. Cut the venison into not too small cubes, add and marinate in it for about 12-18 hours.
- Remove the venison from the marinade. Remove the herbs, onions and beets. Rinse the meat briefly with cold water.
- Leave out the bacon in a roaster and fry the venison in it. Salt and pepper. Peel and finely chop the 2nd onion. Mix in with the mustard and sauté. Deglaze briefly with red wine and reduce the liquid again a little. Peel, dice, mix in the 2nd yellow turnip and cook with it. Pour red currant juice over and over again as needed. At the same time, stir in about 1-2 ladles of the marinade. Stew for about 1 hour, depending on the size and quality of the meat. If necessary, season again with mustard and currant juice. Serve immediately.
- I recommend red cabbage and spaetzle as side dishes.
- Tip: If you want the sauce thicker, you can thicken it with a dark sauce thickener.
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