Deer Goulash with Forest Mushrooms
Main Course
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Cook Time
28 h
Servings
4
Difficulty
Easy
Prep Time
30 min
This Thermomix® recipe for Deer Goulash with Forest Mushrooms is ready in 28 h and yields 4 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.
Description
This deer goulash with forest mushrooms is an absolute highlight for the cold season! I have been making it for years and it is always well received. The tender deer meat, the aromatic forest mushrooms and the fine seasoning make this dish something special. The long marinating time ensures an intense aroma. Perfect for a festive meal at Christmas or New Year's Eve. It goes well with Spätzle or bread dumplings and of course cranberries. A hearty and festive dish that is guaranteed to delight everyone!
Ingredients (19 ingredients)
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2 piece Bay leaves
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5 Anzahl Juniper berries
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10 Körner Pepper, cracked
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3 tbsp Cranberry jam
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2 tbsp Aceto balsamico
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3 tbsp Olive oil
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500 g Deer goulash
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120 g Bacon, streaky
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1 piece Carrot
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1 piece Onion
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1 piece Celeriac
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1 Wurzel Parsley
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1 tbsp Tomato paste
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400 ml Game stock
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8 piece Shallots
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250 g Chanterelles or mushrooms
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to taste Salt
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to taste Pepper
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2 tbsp Crème fraîche
Preparation (13 steps)
Prepare marinade
Mix 2 bay leaves, 5 juniper berries, 10 cracked peppercorns, 3 tbsp cranberry jam, 2 tbsp Aceto Balsamico and 3 tbsp olive oil in a bowl.
Marinate meat
Remove the skin and tendons from 500 g of deer goulash and mix thoroughly with the prepared marinade. Let the marinated meat soak in the refrigerator for at least 2 days, stirring several times.
Fry bacon
Dice 120 g of streaky bacon and fry in a pan without Thermomix until golden brown. Remove the fried bacon from the pan and set aside.
Prepare vegetables
Wash, peel and cut 1 carrot, 1 parsley root, 1 onion and 1 piece of celeriac into coarse pieces.
Chop vegetables
Place the prepared vegetables in the mixing bowl and chop for 5 sec./speed 5. If necessary, push down with the spatula and repeat the process.
Sauté vegetables
Add the chopped vegetables together with the fried bacon to the mixing bowl and sauté for 5 min./120°C/speed 1.
Add meat and sauté
Add the marinated deer meat to the mixing bowl and sauté for 3 min./Varoma/speed 1, stirring occasionally. Reverse is not necessary.
Sauté tomato paste
Add 1 tbsp tomato paste and sauté for 1 min./120°C/speed 1.
Deglaze with stock and simmer
Add the remaining marinade to the mixing bowl and pour in 400 ml game stock so that the deer meat is just covered. Close the mixing bowl and simmer for 20 min./100°C/speed 1.
Remove vegetables
Remove the vegetables from the mixing bowl and discard. It has served its purpose and given the goulash flavor.
Prepare mushrooms and shallots
Peel 8 shallots, but leave them whole. Clean 250 g of chanterelles or mushrooms, but do not wash them.
Add mushrooms and shallots and simmer
Add the prepared shallots and mushrooms to the goulash in the mixing bowl and simmer for another 20 min./100°C/speed 1.
Season and refine
Season the goulash with salt and pepper. Stir 2 tbsp of crème fraîche into the goulash and stir for 10 sec./speed 2. Use reverse.
Finished cooking? Great! 🎉
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