Summary
| Prep Time | 15 mins |
| Cook Time | 55 mins |
| Total Time | 1 hr 10 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
Ingredients- 500 g oulash, made from venison
- 2 tablespoon clarified butter
- 1 large onion (s)
- 50 g soup reens
- 1 tablespoon tomato paste
- 250 ml red wine
- 400 ml game stock
- 1 tablespoon spice mixture (wild spice)
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Sear the prepared meat in hot clarified butter in portions and set aside.
- Sweat the roughly chopped onion and the diced soup greens in the frying stock. Add the tomato paste and sweat it too.
- Put the meat back in the pot, deglaze with the red wine and reduce. Then pour in the game stock, season with salt and pepper. Pour the wild seasoning into a tea bag, tie it and put it in the pot. Cover and let simmer at medium temperature for approx. 50 minutes.
- Then turn up the temperature and let the sauce reduce to the desired consistency with the lid open.
- Before serving, remove the tea bag with the game spices and season again with salt and pepper.
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