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
Print Recipe
Pin Recipe Instructions
- Cook the chestnuts in a water bath or in the microwave according to the instructions on the packet.
- Then pat the venison dry with kitchen paper and fry in olive oil in a casserole.
- 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.
- It goes well with ribbon noodles or baguettes.
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