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Cook Time

2 h 30 min

Description

This venison goulash, hunter-style, is a hearty and festive main course, ideal for autumn and Christmas. The venison is braised in a rich sauce with game stock, red wine, and lingonberries. The preparation takes about 2.5 hours and yields 6 servings. Perfect for a hearty meal with family and friends.

Ingredients (19 ingredients)

Preparation (8 steps)

Prepare the vegetables

Peel and quarter the onions. Clean and roughly chop the celery and carrots.

Chop the vegetables

Thermomix® Setting

5 sec/Speed 5

Place 250g onions, 150g celery, and 150g carrots in the mixing bowl and chop for 5 sec./speed 5. If necessary, push down with the spatula.

5 sec

Sauté the vegetables

Thermomix® Setting

3 min/248°F/Speed 1 248°F

Add 40g clarified butter to the chopped vegetables in the mixing bowl and sauté for 3 min./120°C/speed 1.

3 min

Sear the meat

Sear 800g venison (from the leg, boneless, cut into approx. 3 cm cubes) in batches in a separate pan with some clarified butter or oil and then add to the vegetables in the mixing bowl.

Add the remaining ingredients

Add 1 tbsp tomato paste, 1 tsp mustard, 1 tsp marjoram, 1 tsp thyme, 1 bay leaf, 10 juniper berries, 5 peppercorns, 0.75 l game stock, 0.25 l red wine, 1 tbsp lingonberries, and 1 tbsp balsamic vinegar to the meat and vegetables in the mixing bowl.

Simmer the goulash

Thermomix® Setting

90 min/212°F/Speed 1/Linkslauf 212°F Reverse

Place the lid on and simmer the goulash for 90 min./100°C/speed 1/Reverse. Leave the measuring cup in place.

90 min

Thicken the sauce

Thermomix® Setting

10 min/212°F/Speed 1/Linkslauf 212°F Reverse

After the cooking time, mix 2 tbsp cornstarch with some cold water and add to the mixing bowl. Simmer for another 10 min./100°C/speed 1/Reverse. Leave the measuring cup in place.

10 min