Venison Goulash
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 bay leaves
- 5 juniper berries
- 10 grains pepper, (tossed)
- 3 tablespoon jam (cranberry)
- 2 tablespoon balsamic vinegar
- 3 tablespoon olive oil
- 500 g roe deer oulash
- 120 g bacon, streaky
- 1 carrot (s)
- 1 onion (s)
- 1 piece (s) celeriac
- 1 root / n parsley
- 1 tablespoon tomato paste
- 400 ml game stock
- 8 shallot (s)
- 250 g chanterelles or mushrooms
- salt
- pepper
- 2 tablespoon crème fraîche
Print Recipe
Pin Recipe Instructions
- For the marinade, mix the bay leaves, juniper berries, peppercorns (tossed), cranberry jam, balsamic vinegar and olive oil.
- Remove the skin and sinews from the venison goulash and mix thoroughly with the marinade. Let it steep in the refrigerator for at least 2 days, stirring several times.
- Dice the bacon and fry in a casserole.
- Wash 1 carrot, 1 parsley root, 1 onion, 1 piece of celery, peel, finely dice and fry with. Put the venison in the pot and sauté briefly.
- Add 1 tablespoon of tomato paste and fry with it. Put the marinade in the saucepan and with as much
- Pour on the game stock (alternatively stock or ½ stock ½ red wine) so that the venison is just covered. Let simmer with the pot closed for about 20 minutes.
- Remove the vegetables from the goulash.
- Peel the shallots but leave them whole, clean the chanterelles or mushrooms, do not wash and add to the goulash, let simmer for another 20 minutes.
- Season the goulash with salt and pepper and stir 2 tablespoons of fresh cream into the goulash.
- This goes well with spaetzle, bread dumplings and lingonberries.
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