Venison goulash

Based on 8 ratings
Lucie

Lucie

Difficulty

Easy 👌
30
min.
Preparation
0
min.
Baking
105
min.
Resting

Ingredients

Servings:-6+
1 kg venison (stew meat)
300 g chanterelles
10 shallots
20 g parsley
3 tbsp flour
1 tbsp butter
2 tbsp oil
1 tbsp tomato paste
500 ml red wine
400 ml beef stock
1 tsp juniper berries
bay leaves
2 tbsp game spice
4 tbsp crème fraîche
salt
pepper
lingonberry jam for serving
semolina dumplings for serving
Metric
Imperial

Utensils

  • large bowl
  • cutting board
  • knife
  • large pot

Nutrition per serving

Cal
426
Protein
38 g
Fat
21 g
Carb
8 g
  • Step 1/4

    Clean the chanterelles and halve. Halve shallots. Chop parsley and set aside. In a large bowl, coat venison with flour.
    • 300 g chanterelles
    • 10 shallots
    • 20 g parsley
    • 1 kg venison
    • 3 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.
    • 1 tbsp butter
    • 2 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.
    • 1 tbsp tomato paste
    • 500 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!
    • 400 ml beef stock
    • 1 tsp juniper berries
    • bay leaves
    • 2 tbsp game spice
    • 4 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!