Theodor`s Venison Goulash
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
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.
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