Venison Goulash with Pear
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 50 mins |
| Total Time | 1 hr 10 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 500 g deer meat
- Fat for frying
- 2 onions)
- 400 ml stock (e.g. game stock from a glass)
- 1 cup orange juice
- salt and pepper
- 1 clove (s)
- 1 pear (s), ripe
- 1 tablespoon desiccated coconut
- 20 g butter
- some sweet cream
- possibly sauce thickener, dark
Print Recipe
Pin Recipe Instructions
- Dice the onions and sauté in hot fat. Cut the meat into bite-sized cubes, add to the onions and fry. Deglaze with orange juice and stock. Season with salt, pepper and clove. Braise for 50 minutes.
- Toast the desiccated coconut in hot butter. After cooking for 40 minutes, add the peeled and pitted pear to the goulash and let simmer for the remaining 10 minutes.
- Finally, season with cream and thicken with a sauce thickener. Bread dumplings and red cabbage go well with this.
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