Tom`s Venison Goulash with Chanterelles
by Editorial Staff
Summary
| Prep Time | 50 mins |
| Total Time | 1 min |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg deer meat (goulash)
- 200 g bacon, mixed, diced
- 2 onions)
- 1 liter red wine
- 2 tablespoon tomato paste
- 400 g chanterelles, as fresh as possible
- 100 g cranberries
- 2 juniper berries
- 1 bunch parsley, chopped
- 1 liter beef broth or game stock
- salt and pepper
- gin
- 1 tablespoon oil
- Flour
- water
- 2 clove (s)
Print Recipe
Pin Recipe Instructions
- Place the venison goulash with wine, onions, juniper and cloves in a large bowl with a lid the day before.
- On the day of preparation, take the goulash out of the stain, let it drain and collect the wine. Dice the onion. Heat the oil in a roasting pan, add the bacon and roast until golden. Add the meat in small quantities and sear it.
- Add the tomato paste and continue frying until the tomato paste has turned dark (not black). Dust with a little flour and then deglaze with 1/2 liter of red wine and stock. Allow to reduce until the liquid has almost evaporated. Then add the wine and broth again and add the chanterelles.
- Keep the lid closed and simmer until the meat is tender. If necessary, fill up with wine again until the right amount of sauce is reached. Season to taste with gin, salt and pepper.
- If you want, you can add a crushed juniper berry. Then mix in the lingonberries and possibly thicken the sauce a little. Season again to taste.
- Serve best with fresh, homemade spaetzle and freshly chopped parsley.
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