Venison Goulash, Fruity and Slightly Spicy
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 1 hr 30 mins |
| Total Time | 2 hrs |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 400 g venison oulash
- 2 onions)
- 100 g celeriac
- 1 large carrot
- 2 cloves garlic)
- 1 piece (s) fresh ginger, the size a walnut
- 3 tablespoon olive oil
- 400 ml game stock
- 200 ml red wine, stronger
- 1 tablespoon tomato paste
- 1 chilli pepper (s), medium hot
- 4 allspice grains
- 6 juniper berries
- Salt and pepper, black from the mill
- 2 tablespoon mango chutney or my mango chilli chutney
- 2 tablespoon currant jelly
- some lemon zest
Print Recipe
Pin Recipe Instructions
- Cut the venison goulash into approx. 2 cm cubes. Heat the olive oil in a roasting pan, fry the meat vigorously, remove and set aside.
- Cut the vegetables into very fine cubes, finely chop the garlic and ginger and lightly roast everything in the roaster. Stir in the tomato paste, add the game stock, red wine and the whole chilli pepper.
- Coarsely chop the allspice grains and juniper berries in a mortar and place in the roaster with the meat. Bring everything to the boil, season well with salt and freshly ground pepper.
- Add the mango chutney and currant jelly, put the lid on and cook the goulash on a very low heat for about 1.5 hours. Finally, add a little grated lemon peel and season with salt, pepper and chutney or red currant jelly if necessary.
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