Schrats Goulash from Deer Veal

by Editorial Staff

Summary

Prep Time 50 mins
Total Time 50 mins
Course Main Course
Cuisine European
Servings (Default: 6)

Ingredients

  • 1.2 kg deer meat (venison veal goulash)
  • 100 g ham (pancetta)
  • 5 onion (s)
  • 3 cloves garlic
  • 500 g mushrooms (forest mushrooms), fresh, as found
  • 2 sprigs rosemary
  • 3 sprigs thyme
  • 500 g broccoli
  • 750 g beans, thick
  • 200 ml wine, red, dry
  • 400 ml game stock or beef stock
  • Clarified butter
  • 1 tablespoon tomato paste
  • 1 tablespoon paprika pulp
  • Mustard, hotter
  • Balsamic vinegar mixed with strawberry + green pepper
  • pepper
  • salt
  • butter
  • 4 tablespoon heavy cream
Schrats Goulash from Deer Veal
Schrats Goulash from Deer Veal

Instructions

  1. Cut the goulash from the leaf or leg of the venison into approx. 3 cm cubes. Cut the pancetta into small cubes.
  2. Pancetta is a specialty from Italy. Through mildly spicy curing and gentle smoking over juniper wood, wrapped in a fragrant herbal coat of pepper, juniper, rosemary, thyme and sea salt, the aromas combine in the six-month ripening period to create a special taste experience. Very versatile.
  3. Divide the broccoli into tiny florets and cut small cubes about 4 mm long from the stems. Coarsely dice the onions and finely dice the garlic. Remove the needles from the rosemary sprigs and chop finely. The sprigs of thyme remain whole. Brush the wild mushrooms clean with a toothbrush. If cleaning is not enough, use water to improve the result. With mushrooms cleaned in water you don`t do so much wrong with a goulash, because they suck themselves full of liquid anyway and still give off enough aroma.
  4. Because of the amount of meat, the pieces of meat are not seared in the casserole alone, but also in a large pan. Only in the pot would it give off too much liquid and boil instead of turning brown. First, leave out the pancetta cubes at medium temperature, then add a little clarified butter. Set the stove to the highest setting and shortly afterwards fry the pieces of meat vigorously. The seared meat in the pot is extinguished with the red wine and everything is briefly stirred with the wooden spoon. Put the browned goulash from the pan in the casserole. Extinguish the pan with the stock and loosen the roast with a wooden spoon. Pour into the casserole and add the rosemary and thyme.
  5. Heat the pan with clarified butter, sauté the onions and garlic, add the tomato and paprika pulp, fry and add to the goulash. Extinguish the pan with the stock and also pour the remaining liquid into the saucepan.
  6. Place the closed casserole on the lowest rail of the oven preheated to 150 ° and let simmer for 45 minutes. Then remove the lid and let it simmer for another 30 minutes at 120 °. At the end of the cooking time, remove the sprigs of thyme from the goulash.
  7. In the meantime, blanch the broccoli and beans in boiling and salted water for one minute. Rinse in cold water and allow to drain. Press the beans out of the skin. (If you don`t want to do this job, you need about 250 g less beans and have to cook them three minutes longer). Heat the butter in a pan or saucepan, toss the vegetables separately and season with pepper, salt, a little lemon juice and a pinch of sugar.
  8. Season the goulash with pepper and salt, mustard, the balsamic-strawberry-green-pepper mixture and cream. Tie up, if necessary, with chunks of cold butter or rice starch.
  9. Boiled potatoes are my favorites as a side dish, but noodles also go well.

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