Summary

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

1. Sear the prepared meat in hot clarified butter in portions and set aside.
2. Sweat the roughly chopped onion and the diced soup greens in the frying stock. Add the tomato paste and sweat it too.
3. 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.
4. Then turn up the temperature and let the sauce reduce to the desired consistency with the lid open.
5. Before serving, remove the tea bag with the game spices and season again with salt and pepper.