Fine Venison Goulash
Main Course
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Cook Time
40 min
Servings
4
Difficulty
Medium
Prep Time
40 Min
Ingredients (19 ingredients)
-
1 kg Venison goulash
-
3 EL Clarified butter
-
200 g Onions
-
1 Carrot
-
1 Stück Celeriac
-
1 Handvoll Dried porcini mushrooms
-
100 ml Water, cold
-
1 EL Tomato paste
-
1 Pinch of salt
-
1 Pinch of pepper
-
6 Juniper berries
-
3 Cloves
-
1 Prise Thyme
-
200 ml Dry red wine
-
400 ml Game stock
-
1 EL Red wine vinegar
-
4 EL Lingonberry compote
-
1 Prise Sugar (optional)
-
1 Schuss Cream (optional)
Preparation (7 steps)
Soak porcini mushrooms
Pour 100 ml of cold water over the dried porcini mushrooms and soak for about 30 minutes.
Chop onions
Put 200 g onions in the mixing bowl and chop for 3 sec./level 5.
Sauté vegetables
Add chopped onions, 1 diced carrot and 1 piece of diced celeriac to the mixing bowl. Sauté for 3 min./120°C/level 1.
Add tomato paste
Add 1 tbsp tomato paste and sauté for 1 min./120°C/level 1.
Add remaining ingredients
Add soaked porcini mushrooms (with soaking water), salt, pepper, 6 crushed juniper berries, 3 crushed cloves, thyme, 200 ml red wine, 400 ml game stock, 1 tbsp red wine vinegar (or Aceto Balsamico), 4 tbsp lingonberry compote, sugar (optional) and cream (optional) to the mixing bowl.
Cook goulash
Cook for 30 min./100°C/Reverse/Gentle Stir setting.
Fry venison goulash (externally)
Fry 1 kg venison goulash in 3 tbsp clarified butter in a pan and add to the mixing bowl at the end.
Finished cooking? Great! 🎉
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