Hearty Venison Goulash with Dumplings and Apple Red Cabbage
Main course
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Cook Time
3 h
Servings
4
Difficulty
Medium
Prep Time
60 Min
Description
This venison goulash is a real festive dish! The tender meat, the aromatic sauce, and the homemade bread dumplings harmonize perfectly with the sweet and sour apple red cabbage. I especially like to make it in autumn and winter when it's cold outside. The preparation takes a little while, but the effort is definitely worth it. The goulash can also be prepared well in advance and frozen in portions. A tip: Use a strong red wine for the sauce, this gives the dish a special touch. Enjoy your meal!
Ingredients (22 ingredients)
-
580 g Onions
-
130 g Carrots
-
70 g Celeriac
-
90 g Clarified butter
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1.2 kg Venison goulash
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600 ml Dry red wine
-
2 tsp Salt
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8 piece Allspice berries
-
0.5 tsp Colorful pepper
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1 Zweig(e) Rosemary
-
3 piece Juniper berries
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2 tbsp Tomato paste
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1 piece Orange
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300 ml Game stock
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1 Pck. Apple red cabbage (frozen or jar)
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1 piece Bay leaf
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1 Glas Lingonberries
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250 g Bread cubes
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3 tbsp Parsley
-
200 ml Milk
-
1 piece Egg (room temperature)
-
1 tbsp Wheat flour Type 405
Preparation (12 steps)
Prepare onions, carrots, and celery
Peel 500 g onions and quarter them. Peel 130 g carrots and 70 g celeriac and cut into coarse pieces.
Chop the vegetables
Put the prepared onions, carrots, and celery into the mixing bowl and chop for 5 sec./speed 5. If necessary, push down with the spatula.
Sauté the vegetables
Add 30 g clarified butter to the chopped vegetables in the mixing bowl and sauté for 3 min./120°C/speed 1.
Add venison goulash
Add 1.2 kg venison goulash, 600 ml dry red wine, 1 tsp salt, 5 allspice berries, 0.5 tsp colorful pepper, 1 sprig rosemary, 3 juniper berries, 2 tbsp tomato paste and the juice of one orange to the mixing bowl.
Simmer the venison goulash
Add 300 ml game stock and simmer the goulash for 120 min./100°C/gentle stir setting. Stir occasionally and add more game stock or red wine if necessary if the liquid reduces too much.
Prepare red cabbage
Put 1 pack of apple red cabbage (frozen or jar), 3 allspice berries, 1 bay leaf, 1 tbsp lingonberries and 100 ml water into the mixing bowl and simmer for 10 min./100°C/speed 1 without the measuring cup.
Prepare bread dumplings
Put 250 g bread cubes into a large bowl. Finely dice 80 g onions.
Sauté the onions
Put 10 g clarified butter into the mixing bowl, add the diced onions and sauté for 3 min./120°C/speed 1 until golden yellow.
Add parsley
Add 3 tbsp parsley to the onions in the mixing bowl and mix for 5 sec./speed 3.
Prepare bread dumpling dough
Add the onion-parsley mixture to the bread cubes in the bowl. Heat 200 ml milk, add 1 egg (room temperature) and whisk. Pour the milk-egg mixture over the bread cubes. Mix in 1 tbsp wheat flour Type 405 and let everything soak for 10 minutes. If the dough is too moist, add a little more flour if necessary.
Form and cook bread dumplings
Form dumplings with wet hands and let them simmer in boiling salted water for about 20 minutes until cooked.
Arrange
Serve venison goulash with bread dumplings, red cabbage and lingonberries.
Finished cooking? Great! 🎉
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Created by
Julia Krüger
2
Rezepte
0
Kochbücher
Allergens
- Cereals containing gluten
- Eggs
- Celery
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