Name: Wintery Deer Goulash
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 4 Servings
Ingredients: 400 g Venison (goulash) from the front leg; 50 g Diced ham; 1 piece Onion(s); 1 tsp Game spice; 1 tsp Tomato paste; 125 ml Mulled wine; 125 ml Game stock; to taste Salt; to taste Pepper; Cornstarch for thickening

For me, this wintery deer goulash is more than just a recipe; it is a memory of long winter evenings in the mountains, the crackling of the fireplace, and the scent of game that wafted through the house. My grandfather was a hunter, and so game has always been on our menu. This recipe is a tribute to his culinary skills, refined with the modern technology of the Thermomix®. The heart of this goulash is, of course, the venison. I prefer to use goulash from the front leg, as it is well-marbled and becomes particularly tender when braised. Pay attention to the good quality of the meat; it should have a nice, dark color and not smell. The diced ham provides an additional smoky note and gives the goulash depth. The onion forms the basis for the sauce and is finely chopped in the Thermomix® so that it later blends perfectly into the sauce. The game spice is a mixture of juniper berries, pepper, bay leaves, and other aromatic herbs that give the goulash its typical game taste. Tomato paste provides a slight acidity and a beautiful color. The mulled wine, preferably a strong red wine mulled wine, gives the goulash a fruity and Christmassy note. The game stock rounds off the taste and ensures a creamy consistency. When preparing in the Thermomix®, it is important to follow the order of the steps exactly. Searing the meat in the pan before adding it to the Thermomix® is crucial for the taste. This creates roasted aromas that give the goulash a special touch. Be careful not to overload the meat so that it can fry and not just cook. When braising in the Thermomix®, the reverse rotation is important so that the meat is not crushed. The cooking time may vary depending on the quality of the meat. At the end of the cooking time, test whether the meat is tender and easily falls apart. If not, extend the cooking time by another 15-20 minutes. For a vegetarian or vegan version, you can replace the venison with mushrooms, such as king oyster mushrooms or shiitake mushrooms. Use vegetable broth instead of game stock. You can replace the ham with smoked tofu. You can also experiment with other spices such as rosemary, thyme or marjoram. Serve the deer goulash with classic side dishes such as potato dumplings, Spätzle or red cabbage. Cranberries also go perfectly with it and provide a fruity note. A glass of full-bodied red wine rounds off the dish perfectly. The deer goulash can be prepared well in advance and stored in the refrigerator. It tastes even better when it has been left to infuse for a day. You can also freeze it in portions. To warm up, simply put it in a pot and heat it slowly over low heat.

Wintery Deer Goulash

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Description

Ingredients (10 ingredients)

Preparation (6 steps)

Chop onion

Sauté onion and diced ham

Add venison and season

Sauté tomato paste

Deglaze with liquids and braise

Season and thicken

Finished cooking? Great! 🎉

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