Name: Hearty Deer Goulash
Prep time: 30 min
Cook time: 180 min
Total time: 210 min
Yield: 6 Servings
Ingredients: 1000 g Deer goulash; Oil for frying; 2 Onion(s) diced small; 1 Carrot(s) diced small; 0.25 Celeriac diced small; 1 tbsp Tomato paste; Salt; Pepper; 3 Bay leaves; Game spice; Thyme; 6 Juniper berry(ies) lightly crushed; 3 Clove(s) lightly crushed; 300 ml Red wine; 400 ml Game stock; 2 tbsp Red wine vinegar; 4 tbsp Cranberries

Deer goulash, a dish that evokes childhood memories for me. My grandfather was a hunter, and in autumn his house always smelled of game. This recipe is my homage to his cooking skills, refined by the possibilities of the Thermomix®. The deer goulash itself is the star. Make sure the meat is of good quality. It should not be too sinewy and should have a nice, dark color. Searing it beforehand is crucial for the roasted flavors that will later give the goulash depth. The onions, carrots and celeriac form the aromatic base. They are finely chopped in the Thermomix® so that they almost completely disintegrate during braising and bind the sauce naturally. The tomato paste is briefly roasted to soften its acidity and intensify its flavors. The red wine and game stock are the liquid components that make the meat tender and give the goulash its characteristic taste. A dry, full-bodied red wine is ideal. The spices – bay leaves, game spice, thyme, juniper berries and cloves – are carefully selected to enhance the game flavor without overpowering it. The red wine vinegar provides a pleasant acidity that balances the dish, and the cranberries bring a fruity sweetness into play. The Thermomix® makes preparation enormously easier. Chopping the vegetables and sautéing them are precise and even. When braising, it is important to activate the reverse function so that the meat is not chopped up. Stirring occasionally with the spatula through the lid opening prevents the goulash from sticking to the bottom. If you prefer a thicker sauce, you can remove the measuring cup in the last 30 minutes and let the sauce reduce at Varoma level. For a vegetarian version, the venison can be replaced with a mixture of mushrooms (e.g. porcini, king oyster mushrooms, button mushrooms) and smoked tofu. Vegetable broth can be used instead of game stock. There are no limits to your imagination when it comes to the spices. Juniper berries and cloves can be supplemented with other winter spices such as cinnamon or star anise. Serve the deer goulash classically with bread dumplings or spaetzle. Potato dumplings or boiled potatoes also go very well with it. A dollop of cranberries and a fresh sprig of thyme round off the dish visually. A full-bodied red wine goes well with it. The deer goulash can be prepared well in advance and tastes even better the next day. It can be stored in the refrigerator or frozen. To reheat, simply heat in a saucepan or in the microwave.

Hearty Deer Goulash

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Description

Ingredients (17 ingredients)

Preparation (8 steps)

Prepare goulash

Chop vegetables

Sauté vegetables

Sauté tomato paste

Deglaze and season

Add meat and remaining liquid

Braise

Thicken (optional)

Finished cooking? Great! 🎉

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