Venison Goulash with Wild Mushrooms
Main Course
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Cook Time
28 h
Servings
4
Difficulty
Easy
Prep Time
30 Min
Description
This venison goulash with wild mushrooms is an absolute highlight for the cold season! I've been making it for years and it's always a hit. The tender venison, the aromatic wild mushrooms, and the subtle seasoning make this dish something special. The long marinating time ensures an intense flavor. Perfect for a festive meal at Christmas or New Year's Eve. Serve with spaetzle or bread dumplings and, of course, cranberries. A hearty and festive dish that is guaranteed to delight everyone!
Ingredients (19 ingredients)
-
2 Stück Bay leaves
-
5 Anzahl Juniper berries
-
10 Körner Crushed pepper
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3 EL Cranberry jam
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2 EL Aceto balsamico
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3 EL Olive oil
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500 g Venison goulash
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120 g Streaky bacon
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1 Stück Carrot
-
1 Stück Onion
-
1 Stück Celeriac
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1 Wurzel Parsley root
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1 EL Tomato paste
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400 ml Game stock
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8 Stück Shallots
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250 g Chanterelles or mushrooms
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nach Geschmack Salt
-
nach Geschmack Pepper
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2 EL Crème fraîche
Preparation (13 steps)
Prepare marinade
Mix 2 bay leaves, 5 juniper berries, 10 crushed peppercorns, 3 tbsp cranberry jam, 2 tbsp aceto balsamico, and 3 tbsp olive oil in a bowl.
Marinate meat
Remove any skin and tendons from 500 g venison goulash and mix thoroughly with the prepared marinade. Let the marinated meat infuse 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 a Thermomix until golden brown. Remove the fried bacon from the pan and set aside.
Prepare vegetables
Wash, peel, and roughly chop 1 carrot, 1 parsley root, 1 onion, and 1 piece of celeriac.
Chop vegetables
Place the prepared vegetables in the mixing bowl and chop for 5 sec/speed 5. If necessary, use the spatula to push down 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 and sear meat
Add the marinated venison to the mixing bowl and sear for 3 min/Varoma/speed 1, stirring occasionally. Reverse blade 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
Pour the remaining marinade into the mixing bowl and top up with 400 ml game stock so that the venison 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 whole. Clean 250 g chanterelles or mushrooms, but do not wash.
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 crème fraîche into the goulash and mix for 10 sec/speed 2. Use reverse blade.
Finished cooking? Great! 🎉
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Allergens
- Celery
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