Venison Goulash with Chestnuts

by Editorial Staff

Summary

Prep Time 20 mins
Total Time 20 mins
Course Main Course
Cuisine European
Servings (Default: 4)

Ingredients

  • 500 g deer meat
  • 1 pack chestnut (s), vacuum-packed
  • 300 ml red wine, dry
  • 1 can (s) tomato (s), happened
  • 1 sprig rosemary
  • 1 sprig thyme
  • 2 bay leaves
  • 2 tablespoon balsamic vinegar
  • salt and pepper
Venison Goulash with Chestnuts
Venison Goulash with Chestnuts

Instructions

  1. Cook the chestnuts in a water bath or in the microwave according to the instructions on the packet.
  2. Then pat the venison dry with kitchen paper and fry in olive oil in a casserole.
  3. Add the chestnuts so that the meat and chestnuts get some color. Deglaze with red wine and add the tomatoes. Add the rosemary, thyme and bay leaves and season with salt and pepper. Let simmer for a good 1 1/2 hours on low heat and then season with balsamic vinegar, pepper and salt to taste.
  4. It goes well with ribbon noodles or baguettes.

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