Summary

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

1. 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.
2. 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.
3. Finally, season with cream and thicken with a sauce thickener. Bread dumplings and red cabbage go well with this.