Venison Goulash with Brussels Sprouts and Ribbon Noodles

Summary

Ingredients

For the meat:

• 1 kg goulash (venison goulash)
• 2 red pepper (s)
• 2 onions)
• some butter
• some olive oil

For the sauce:

• 2 carrot (s), cleaned and roughly diced
• some celeriac, cleaned and roughly diced
• 1 onion (s), diced
• 2 cloves garlic, roughly chopped
• some leek, thinly sliced
• 750 g ribbon noodles
• 1 kg Brussels sprouts
• 1 liter red wine
• 250 ml balsamic vinegar
• some tomato paste
• 1 orange (s)
• 4 bay leaves
• 1 cumin
• 1 cinnamon stick (s)
• 10 juniper berries

For the vegetables:

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Instructions

1. For the sauce:
2. Fry cumin, juniper berries, the broken cinnamon stick), bay leaves, onions and garlic in a little olive oil and butter briefly and spicy so that the aromas can unfold. Add celery, carrots and leek and fry everything for about 10 minutes at medium temperature. Add a little tomato paste and stir well. The tomato paste must not burn. Add the wine, the game stock and the vinegar and let it reduce for about 1.5 - 2 hours. if necessary, add more liquid in the form of stock or wine.
3. Season to taste and set aside.
4. For the goulash:
5. Fry the meat in portions in a little butter and oil on all sides in a roasting pan and set aside. Loosen the roast set with some of the previously prepared sauce and pour off with the sauce. In the same roaster, braise 2 chopped onions and 2 chopped red peppers. Add the meat and simmer for about 30 minutes at a medium temperature.
6. In the meantime, puree the sauce through a fine sieve and add to the meat. Stir and simmer for another 60 minutes.
7. If everything is too runny, then, for example, finely grate a peeled potato, it binds. Please do not destroy with Mondamin or roast powder!
8. For the side dishes:
9. Boil the cleaned Brussels sprouts approx. 30 minutes before the end for 20 minutes, blanch and stew in butter for 10 minutes.
10. Boil the pasta in salted water and strain it. Do not rinse with water. Serve immediately.