Venison goulash

Venison goulash

Based on 16 ratings
Lucie

Lucie

Contributor

Difficulty

Easy 👌

Preparation

30 min

Baking

0 min

Resting

105 min

Ingredients

2Servings
kg
venison (stew meat)
100 g
chanterelles
3⅓
shallots
6⅔ g
parsley
1 tbsp
flour
tbsp
butter
tbsp
oil
tbsp
tomato paste
166⅔ ml
red wine
133⅓ ml
beef stock
tsp
juniper berries
bay leaves
tbsp
game spice
1⅓ tbsp
crème fraîche
salt
pepper
lingonberry jam for serving
semolina dumplings for serving
MetricImperial

Utensils

large bowl, cutting board, knife, large pot

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Nutrition per serving

Cal426
Fat21 g
Protein38 g
Carb8 g
  • Step 1/4

    Clean the chanterelles and halve. Halve shallots. Chop parsley and set aside. In a large bowl, coat venison with flour.
    • 100 g chanterelles
    • 3⅓ shallots
    • 6⅔ g parsley
    • kg venison
    • 1 tbsp flour
    • large bowl
    • cutting board
    • knife

    Clean the chanterelles and halve. Halve shallots. Chop parsley and set aside. In a large bowl, coat venison with flour.

  • Step 2/4

    In a large pot, heat butter over medium-high heat, and sauté the chanterelles for approx. 3 – 4 min. Remove from pot and set aside. Add oil to the pot and fry meat over high heat for approx. 5 min., until browned on all sides. Remove from pot and set aside.
    • tbsp butter
    • tbsp oil
    • large pot

    In a large pot, heat butter over medium-high heat, and sauté the chanterelles for approx. 3 – 4 min. Remove from pot and set aside. Add oil to the pot and fry meat over high heat for approx. 5 min., until browned on all sides. Remove from pot and set aside.

  • Step 3/4

    Add shallots, and sauté on medium-high heat for approx. 3 min., until translucent. Add tomato paste, and deglaze with red wine. Add meat back into pot and let simmer for approx. 10 min.
    • tbsp tomato paste
    • 166⅔ ml red wine

    Add shallots, and sauté on medium-high heat for approx. 3 min., until translucent. Add tomato paste, and deglaze with red wine. Add meat back into pot and let simmer for approx. 10 min.

  • Step 4/4

    Add beef stock, juniper berries, bay leaves, and venison spice to the pot, and leave to simmer on low heat for approx. 1.5 hrs., stirring occasionally. Remove juniper berries and bay leaves. Add chanterelles and let simmer for another 15 min. Add salt and pepper to taste. Garnish with chopped parsley and crème fraîche. Serve with juniper berry marmalade and semolina dumplings. Enjoy!
    • 133⅓ ml beef stock
    • tsp juniper berries
    • bay leaves
    • tbsp game spice
    • 1⅓ tbsp crème fraîche
    • salt
    • pepper
    • lingonberry jam for serving
    • semolina dumplings for servings

    Add beef stock, juniper berries, bay leaves, and venison spice to the pot, and leave to simmer on low heat for approx. 1.5 hrs., stirring occasionally. Remove juniper berries and bay leaves. Add chanterelles and let simmer for another 15 min. Add salt and pepper to taste. Garnish with chopped parsley and crème fraîche. Serve with juniper berry marmalade and semolina dumplings. Enjoy!

  • Enjoy your meal!

    Venison goulash

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