Venison Goulash with Plums
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Cook Time | 1 hr |
| Total Time | 13 hrs 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 800 g deer oulash
- 20 plum (s), dried
- 600 g onion (s)
- 300 ml red wine
- 1 glass game stock
- 100 g almond (s), whole
- 2 tablespoons oil
- 1 bay leaf
- some juniper berries
- 0.5 stick ½ cinnamon
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Soak the prunes in the red wine for several hours (or overnight). Briefly blanch the almonds in boiling water and peel off the skin.
- Chop the venison and fry it vigorously in the oil. Peel and chop the onions and gradually add to the meat. Fry them until they are translucent. Pour the game stock and the red wine with the plums. Add the almonds, a bay leaf, 1/2 cinnamon stick and some juniper berries and bring to the boil briefly. Simmer for about 60 minutes over low heat or until the meat is tender and the onions are cooked to a creamy consistency. Season to taste with salt and pepper. Serve hot.
- I serve bread dumplings with it.
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