Name: Venison Goulash from the Dutch Oven
Prep time: 45 min
Cook time: 105 min
Total time: 150 min
Yield: 6 Portionen
Ingredients: 1 x various game meats, such as knuckles, shoulder, back, ribs from fallow deer, red deer, wild boar and roe deer; 0.5 x Celery; 5 x Carrots; 0.5 x Fennel; 6 x Shallots; 4 x Tomatoes; 1 x Leek; 6 x New Potatoes; 1 x Head of Garlic; 3 x Sprig of Rosemary; 3 x Sprig of Thyme; 3 x Sprig of Lovage; 200 Milliliter White wine, Chardonnay, dry; 500 Milliliter Game stock, alternatively vegetable stock; 1 x Salt and pepper; 1 Stück Clarified butter

Cook Time

2 h 30 min

Servings

Difficulty

Medium

Prep Time

45 Min

Description

This venison goulash is a hearty and warming dish, perfect for the cold season. I especially like to make it in autumn when the game is fresh. The different cuts of meat from deer, red deer and wild boar provide an intense aroma, which is wonderfully complemented by the root vegetables and herbs. The Dutch oven is ideal for a festive meal with family and friends, but can also be prepared well in advance. A dollop of sour cream or a spoonful of cranberries go perfectly with it. Simply delicious!

Ingredients (16 ingredients)

1 x various game meats, such as knuckles, shoulder, back, ribs from fallow deer, red deer, wild boar and roe deer
0.5 x Celery
5 x Carrots
0.5 x Fennel
6 x Shallots
4 x Tomatoes
1 x Leek
6 x New Potatoes
1 x Head of Garlic
3 x Sprig of Rosemary
3 x Sprig of Thyme
3 x Sprig of Lovage
200 Milliliter White wine, Chardonnay, dry
500 Milliliter Game stock, alternatively vegetable stock
1 x Salt and pepper
1 Stück Clarified butter

Preparation (9 steps)

Prepare the vegetables

Clean or peel the celery, carrots, fennel, shallots, tomatoes and leek and cut into coarse pieces. Halve the head of garlic. Have the herb sprigs ready.

Chop the vegetables

Thermomix® Setting

5 sec/Speed 5

Put the celery, carrots, fennel, shallots, tomatoes, leek and garlic into the mixing bowl and chop for 5 sec/speed 5. If necessary, push down with the spatula.

Sauté the vegetables

Thermomix® Setting

5 min/248°F/Speed 1 120

Add the chopped vegetables with 1 piece of clarified butter to the mixing bowl and sauté for 5 min/120°C/speed 1.

300

Brown the meat (NOT in the Thermomix!)

Brown the different pieces of meat in clarified butter in a large Dutch oven all over. Season with salt and pepper.

Combine meat and vegetables

Add the sautéed vegetables from the Thermomix® to the browned meat in the Dutch oven. Deglaze with 200 ml of white wine and bring to a boil briefly.

Braising

Add 500 ml of game stock (or vegetable stock) to the Dutch oven so that the meat and vegetables are covered. Cover and simmer for one and a half hours over medium heat. If necessary, add water.

Prepare the potatoes

Peel and halve the new potatoes. Halve the tomatoes. Have the herb sprigs ready.

Complete

In the last quarter of an hour, add the peeled potatoes, halved tomatoes, lovage, thyme and rosemary to the Dutch oven. Season again with salt and pepper. Before serving, check whether the potatoes are cooked and the meat is tender.