Venison Goulash from Oven
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 2 kg deer meat (leg), peeled and cut into bite-sized cubes
- 2 medium onion (s)
- 2 cloves garlic)
- 1 tablespoon clarified butter
- 3 tablespoon tomato paste
- 500 ml red wine, strong
- 800 ml game stock
- 1 teaspoon, heaped thyme
- 2 clove (s)
- 10 juniper berries
- 2 bay leaves
- 2 tablespoon cornstarch
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Sear the carefully pared meat in a sufficiently large roaster in portions in the hot clarified butter and season it bravely with salt and pepper. Remove the seared meat. Then fry the finely chopped onions and garlic in the roasting pan. Add the meat and any remaining roasting. Add tomato paste, toast lightly. Deglaze with half of the red wine, reduce the heat. Add thyme. Let it reduce slightly. Pour in the rest of the red wine and let it reduce slightly again. Now pour in half of the stock and, as with the addition of red wine, let it reduce slightly before continuing to pour. This gives the flavors more time to combine and you get a rich sauce instead of just a soup.
- Put the goulash and cloves, juniper, bay leaf (preferably in a spice egg) in the roasting pan. Put the lid on and place in the oven at 180 degrees (top and bottom heat). Cooking time about 90 minutes.
- To thicken, mix the starch with a little cold water or some red wine and add to the cooked goulash, bring to the boil.
- If you want it to be particularly fine - a little hard work: Take the pieces of meat out of the sauce one by one and then rub them through a sieve. Add the meat again.
- We also serve homemade spaetzle or bread dumplings. Homemade cranberry compote goes well with it.
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