Summary

Ingredients

• 700 g venison or roe deer (raout)
• pepper
• 250 ml red wine
• 4 tablespoon brandy
• 1 large onion (s)
• 2 tablespoons oil
• 0.5 teaspoon ½ sage,, thyme
• 1 teaspoon paprika powder, noble sweet
• 1 tablespoon tomato paste
• 500 ml meat stock
• 1 tablespoon flour
• 3 tablespoon sweet cream
• 1 can chanterelles, (5g) or fresh
• salt

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Instructions

1. Pepper the meat, pour red wine and brandy over it and let it steep for 3 hours. Dice the peeled onion, fry in hot oil.
2. Drain and fry the meat. Season with sage, salt, thyme, paprika and tomato paste. Deglaze with the stain. Cover and braise for 50 minutes. Pour in the broth as needed.
3. Mix the flour, cream and mushroom water, add to the goulash and cook for 10 minutes. Mix in the chanterelles, heat up and season to taste. (If you have fresh chanterelles, let them cook for a few more minutes.)
4. Tip: The goulash can also be frozen in advance.