Venison Goulash According To Grandma’s Recipe
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 3 hrs |
| Total Time | 3 hrs 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg goulash (venison goulash)
- Oil for frying
- 2 onion (s), finely diced
- 1 carrot (s), finely diced
- 0.25 ¼ celeriac, finely diced
- 1 tablespoon tomato paste
- salt and pepper
- 3 bay leaves
- Venison Seasoning
- thyme
- 6 juniper berries, lightly mashed
- 3 clove (s), lightly crushed
- 300 ml red wine
- 400 ml game stock
- 2 tablespoon red wine vinegar
- 4 tablespoon cranberries
Print Recipe
Pin Recipe Instructions
- Drain the goulash, cut into bite-sized pieces and pat dry. Heat the oil in a roaster or in a large saucepan, fry the pieces of goulash in portions and take them out again.
- Fry the onions, carrots and celery in the roaster. Sweat the tomato paste and gradually deglaze with a little red wine and game stock. Use a maximum of half of the red wine and the stock, then add the meat, season with salt and pepper. Then add the remaining red wine, stock, spices, red wine vinegar and 2 tablespoons of the cranberries.
- With the lid closed, simmer for about two to three hours until the meat is tender, stirring occasionally.
- Possibly stew for the last half an hour without a lid so that the sauce can thicken better.
- Dumplings or spaetzle go well with this.
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