Venison Goulash with Napkin Dumplings and Apple Red Cabbage

Venison Goulash with Napkin Dumplings and Apple Red Cabbage

Main course

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Cook Time

3 h

Servings

6

Difficulty

Easy

Prep Time

50 Min

Description

Prepare a hearty venison goulash with napkin dumplings and apple red cabbage with the Thermomix®. The main ingredients are venison goulash, onions, carrots, celeriac and red wine. This hearty main course is particularly suitable for festive occasions or the winter season. The preparation takes a total of 180 minutes, of which 50 minutes are active working time, and yields 6 servings. Ideal for a family meal or a festive meal.

Ingredients (22 ingredients)

  • 580 g Onions
  • 130 g Carrots
  • 70 g Celeriac
  • 90 g Clarified butter
  • 1200 g Venison goulash
  • 600 ml Dry red wine
  • 2 TL Salt
  • 8 Stk. Allspice berries
  • 0.5 TL Colorful pepper
  • 1 Zweig Rosemary
  • 3 Stk. Juniper berries
  • 2 EL Tomato paste
  • 1 Stk. Orange
  • 300 ml Game stock
  • 1 Pck. Apple red cabbage
  • 1 Stk. Bay leaf
  • 1 Glas Lingonberries
  • 250 g Bread cubes
  • 3 EL Parsley
  • 200 ml Milk
  • 1 Stk. Egg
  • 1 EL Wheat flour Type 405

Preparation (13 steps)

1

Chop onions, carrots and celery

Thermomix® Setting
5 sec/Speed 5

Peel and quarter 500 g onions. Peel 130 g carrots and 70 g celeriac and cut into coarse pieces. Place everything in the mixing bowl and chop for 5 sec./level 5. If necessary, push down with the spatula.

5
2

Sauté vegetables

Thermomix® Setting
5 min/248°F/Speed 1 120

Add 30 g clarified butter to the chopped vegetables in the mixing bowl and sauté for 5 min./120°C/level 1.

300
3

Sear venison goulash

Heat 90 g clarified butter in a pan, sear 1.2 kg venison goulash in portions and remove again. Set aside.

4

Prepare goulash base

Thermomix® Setting
1 min/212°F/Speed 1 100

Add 200 ml dry red wine to the sautéed vegetables in the mixing bowl and bring to the boil for 1 min./100°C/level 1. Add 2 tsp salt, 5 allspice berries, 0.5 tsp colorful pepper, 1 sprig of rosemary, 3 juniper berries and 2 tbsp tomato paste. Squeeze an orange and add the juice to the mixing bowl as well.

60
5

Cook venison goulash

Thermomix® Setting
120 min/212°F/Linkslauf Speed 1 100 Reverse

Add the seared venison goulash and 300 ml game stock to the mixing bowl. Close the lid and simmer for 2 hrs/100°C/reverse rotation level 1. Stir regularly during cooking and gradually add the remaining red wine (400 ml).

7200
6

Prepare apple red cabbage

Put 1 pack of apple red cabbage in a pot. Add 3 allspice berries, 1 bay leaf, 1 tbsp lingonberries and 100 ml water and simmer gently without a lid for about 10 minutes. Stir occasionally.

7

Chop onions for the dumplings

Thermomix® Setting
3 sec/Speed 5

Peel and quarter 80 g onions and place in the mixing bowl. Chop for 3 sec./level 5.

3
8

Sauté onions

Thermomix® Setting
3 min/248°F/Speed 1 120

Add 10 g clarified butter to the chopped onions in the mixing bowl and sauté for 3 min./120°C/level 1.

180
9

Add parsley

Thermomix® Setting
5 sec/Speed 3 Linkslauf Reverse

Add 3 tbsp parsley to the onions in the mixing bowl and stir for 5 sec./level 3 reverse rotation.

5
10

Heat milk

Thermomix® Setting
3 min/194°F/Speed 1 90

Add 200 ml milk to the mixing bowl and heat for 3 min./90°C/level 1.

180
11

Prepare dumpling dough

Place 250 g bread cubes in a large bowl. Add the onion-parsley mixture from the mixing bowl to the bread cubes. Whisk the warmed milk with 1 egg (room temperature) and pour 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 flour if necessary.

12

Form and cook dumplings

Form dumplings with wet hands and let them steep in simmering salted water for about 20 minutes until cooked.

13

Serve

Serve venison goulash with napkin dumplings, apple red cabbage and lingonberries.

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Tags

#Meat #Hearty #Festive #Winter #Main dish #Christmas #Wintery #Game

Allergens

  • Cereals containing gluten
  • Eggs
  • Celery
  • Milk
  • Sulphur dioxide and sulphites

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