Summary
| Prep Time | 30 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 800 g venison oulash
- 50 g butter
- 50 g bacon, fat
- 2 onions)
- 500 g mushrooms or other mushrooms
- 125 ml red wine
- broth
- gin
- 6 grains juniper berries
- 2 bay leaves
- 5 tablespoon sour cream
- pepper
Print Recipe
Pin Recipe Instructions
- Turn a nice slice of bacon in butter and leave out the fat, remove. Sear the meat, season with pepper, remove it. Steam the onions until translucent. Add the sliced mushrooms (or wild mushrooms), steam. Put the meat back in the pot. Extinguish with red wine, add broth. Let simmer for an hour. Thicken with sour cream and season with a glass of gin at the end.
- Be careful with the salt! Since bacon and broth are used, salt is unnecessary in most cases. In any case, only add salt at the end.
- This goes well with spaetzle or potato dumplings.
About Editorial Staff
The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
Get FREE Recipe Gifts now. Or latest free cooktops from our best collections.
Disable Ad block to get all the secrets. Once done, hit any button below