Venison Goulash, Hunter's Style
Main Course
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Cook Time
1 h 5 min
Servings
4
Difficulty
Medium
Prep Time
15 Min
Description
This venison goulash is an absolute highlight, especially in the cold season! The tender venison, braised in red wine and game stock, develops a wonderful aroma. I like to make it when guests come over because it can be prepared well in advance. The spice mixture provides a special touch. It goes well with gnocchi or spätzle and perhaps a fruity chutney. A hearty dish that melts in your mouth and is perfect for festive occasions. Preparation with the Thermomix® is straightforward and always successful!
Ingredients (10 ingredients)
-
500 g Venison goulash meat
-
2 EL Clarified butter
-
1 große Onion(s)
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50 g Soup greens
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1 EL Tomato paste
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250 ml Red wine
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400 ml Game stock
-
1 EL Game spice mix
-
Salt
-
Pepper
Preparation (9 steps)
Sear the meat
Sear 500 g of venison goulash meat in portions in 2 tbsp of clarified butter in a pan and set aside. Do NOT perform this step in the Thermomix® as the meat browns better in the pan.
Chop onion and soup greens
Roughly chop 1 large onion and dice 50 g of soup greens, then place in the mixing bowl and chop for 5 sec./speed 5. If necessary, scrape down the sides with the spatula.
Sauté the vegetables
Add the chopped vegetables to the mixing bowl with the frying fat (from the pan) and sauté for 3 min./120°C/speed 1.
Roast the tomato paste
Add 1 tbsp of tomato paste and sauté for another 2 min./120°C/speed 1.
Add meat and liquids
Return the seared meat to the mixing bowl. Deglaze with 250 ml of red wine and reduce for 5 min./Varoma/speed 1 without the measuring cup.
Add stock and spices
Pour in 400 ml of game stock, season with salt and pepper. Fill 1 tbsp of game spice in a tea bag, tie it up and place it in the mixing bowl.
Braising
Close the mixing bowl and braise for 50 min./100°C/speed 1 in reverse.
Reduce the sauce
After the time has elapsed, remove the tea bag with the game spice. Turn up the temperature to Varoma and let the sauce reduce for 10 min./Varoma/speed 2 with the lid open until the desired consistency is reached.
Season and Serve
Season the venison goulash with salt and pepper and serve.
Finished cooking? Great! 🎉
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Allergens
- Celery
- Sulphur dioxide and sulphites
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