I cook today: Venison Goulash
Preparation: 30 minutes
Cooking time: 2 hours & 30 minutes
Total time: 3 hours
Category: Lunch Recipes, Meat Dishes, Venison Dishes
Our Recipe Rating:
Ingredients for 4 servings:
- 1 kilogram haunch of venison (deboned & prepared) or 1 kilogram of venison goulash
- 2 – 3 onions
- 2 carrots
- 1 small piece of celeriac
- 1 small stick of leek
- 125 grams of brown mushrooms
- 250 milliliters of red wine
- 400 milliliters of game stock
- 2 tablespoons of tomato paste
- 4 tablespoons of wild cranberries
- 6 – 7 juniper berries
- 3 – 4 cloves
- 2 bay leaves
- 4 – 5 stalks of thyme
- 3 – 4 stalks of parsley
- red wine vinegar
- Clarified butter
- Salt & pepper
- Kitchen paper
- Large pot or pan (with lid & uncoated)
- Tea bag for self filling
Rinse the haunch of venison under running water & pat dry with kitchen paper, then cut with a sharp knife into bite-size but not too small pieces.
…preparations for the vegetables:
Peel carrots and cut into 1 centimeter large cubes. Also cut celeriac into 1 centimeter large cubes. Cut the leek into thin rings. Peel onions and chop finely. Clean the mushrooms and cut into thin slices.
Fill a tea bag for self filling with 3 – 4 stalks of parsley, 4 – 5 stalks of thyme, 6 – 7 juniper berries, 2 bay leaves and 3 – 4 cloves. Fold over the opening of the tea bag 1 – 2 times and seal the bag with a stapler multiple times.
…for the venison goulash:
Heat up a large pot or a pan (with a high edge) adding a tablespoon of clarified butter and sear the venison meat in several batches for about 2 – 3 minutes until brown on all sides. Lift the meat out of the pan and set aside.
Now add the vegetables into the pan and fry for 3 – 4 minutes, turning occasionally. Then add 2 tablespoons of tomato paste to the vegetables & stir in the paste until the whole roast vegetables get a light tomato glaze. Deglaze the vegetables with half of the red wine & as soon as the red wine is boiled up almost completely pour in the remaining red wine and 400 milliliters of game stock.
Then give the venison back to the pan & also add 2 tablespoons of wild cranberries and the tea bag with the spices, mix briefly and bring to a boil.
Once the goulash starts boiling, reduce the heat to a minimum and allow the goulash to simmer for 1 ½ hours with the lid closed.
After 1 ½ hours remove the lid & allow the the goulash to simmer without lid another 30 – 60 minutes until the desired thickness is reached, stirring occasionally. Finally, season with 1 – 2 tablespoons of wild cranberries, a generous pinch of salt & a generous pinch of pepper and then serve garnished with 1 – 2 stalks thyme.
Serve the goulash along with homemade bread dumplings & red cabbage with apples! Bon Appetite & have fun cooking!
Watch the video tutorial to see the recipe and the preparation method precisely (German Audio only, English Subtitles available):