Name: Venison Goulash with Forest Mushrooms
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Yield: 4 Portionen
Ingredients: 500 g Wild boar goulash; 2 Zweig/e Rosemary; 2 Zweig/e Thyme; 100 g Breakfast bacon; 2 Zwiebel(n) Onions diced; 1 EL Flour; 250 ml Red wine; 250 ml Game stock; 300 g Brown button mushrooms; 2 EL Crème fraîche; 2 EL Cranberries; Salt; Pepper; Oil

Cook Time

2 h

Servings

Difficulty

Medium

Prep Time

30 Min

Description

This venison goulash with forest mushrooms is a hearty and warming dish, perfect for the cold season. I especially like to make it in autumn when the mushrooms are freshly picked from the forest. The wild boar meat becomes wonderfully tender and juicy, while the mushrooms contribute an earthy aroma. The cranberries add a slightly sour note to the whole thing, which harmonizes perfectly with the venison. Served with porcini mushroom tortellini, it is a feast for special occasions or simply a cozy meal with friends and family. The dish can be prepared well in advance and tastes almost even better warmed up!

Ingredients (14 ingredients)

500 g Wild boar goulash
2 Zweig/e Rosemary
2 Zweig/e Thyme
100 g Breakfast bacon
2 Zwiebel(n) Onions diced
1 EL Flour
250 ml Red wine
250 ml Game stock
300 g Brown button mushrooms
2 EL Crème fraîche
2 EL Cranberries
Salt
Pepper
Oil

Preparation (6 steps)

Prepare herbs

Pluck rosemary and thyme from the branches and chop roughly. Then mix with the wild boar goulash and set aside.

Fry bacon

Cut the breakfast bacon into strips. Heat a pan with a little oil and fry the bacon in it until it is crispy. Remove the bacon from the pan and set aside. Brown the meat all over in the same pan, then add the diced onions and fry briefly.

Prepare goulash base in the Thermomix®

Thermomix® Setting

30 min/212°F/Speed 1 100 Reverse

Place the fried meat with the onions in the mixing bowl. Dust with the flour and mix for 5 sec./speed 3. Add red wine and game stock and cook for 30 min./100°C/speed 1/reverse.

1800