Venison Goulash in Cranberry Cream Sauce
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 point goulash from deer
- 5 shallot (s)
- 1 cube vegetable stock
- 3 tablespoon cranberries, from the glass
- 200 ml wine (Cabernet Sauvignon)
- 5 juniper berries
- 1 cup sweet cream
- 6 nuts (macademia nuts)
- 0.5 teaspoon ½ flour
- olive oil
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Wash the venison goulash, pat dry with paper towels and pepper with plenty of pepper. Heat the olive oil in the pan. Sauté 2 shallots, cut into small pieces, until translucent. Add the crushed juniper berries. Put the goulash in the pan and fry briefly and vigorously over high heat. Then deglaze with the red wine. Now add a shot of the cream. Pour in the vegetable stock. Add the remaining shallots in one piece or halved with the crushed macademia nuts (not too small). Now simmer for about 35-40 minutes.
- When the goulash is done, add the rest of the cream and the lingonberries. Braise everything together briefly.
- Tip: If the sauce is still too runny, thicken with a little flour.
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