{"id":6846,"date":"2016-11-16T12:33:58","date_gmt":"2016-11-16T12:33:58","guid":{"rendered":"http:\/\/was-koche-ich-heute-rezepte.de\/?p=6846"},"modified":"2022-12-14T10:18:56","modified_gmt":"2022-12-14T09:18:56","slug":"wildgulasch-kochen-venison-goulash","status":"publish","type":"post","link":"https:\/\/ichkocheheute.de\/en\/2016\/11\/16\/wildgulasch-kochen-venison-goulash\/","title":{"rendered":"Venison Goulash"},"content":{"rendered":"

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I cook today:<\/strong> Venison Goulash<\/span>
\nPreparation:<\/strong> 30 minutes
\nCooking time:<\/strong> 2 hours & 30 minutes
\nTotal time:<\/strong> 3 hours
\nCategory:<\/strong> Lunch Recipes, Meat Dishes, Venison Dishes
\nOur Recipe Rating:<\/strong>
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\"Cooking

Cooking Venison Goulash<\/p><\/div>\n

Ingredients for 4 servings<\/span>:<\/strong><\/p>\n

    \n
  • 1 kilogram haunch of venison (deboned & prepared) or 1 kilogram of venison goulash<\/li>\n
  • 2 – 3 onions<\/span><\/li>\n
  • 2 carrots<\/span><\/li>\n
  • 1 small piece of celeriac<\/span><\/li>\n
  • 1 small stick of leek<\/span><\/li>\n
  • 125 grams of brown mushrooms<\/li>\n
  • 250 milliliters of red wine<\/span><\/li>\n
  • 400 milliliters of game stock<\/span><\/li>\n
  • 2 tablespoons of tomato paste<\/li>\n
  • 4 tablespoons of wild cranberries<\/span><\/li>\n
  • 6 – 7 juniper berries<\/span><\/li>\n
  • 3 – 4 cloves<\/span><\/li>\n
  • 2 bay leaves<\/span><\/li>\n
  • 4 – 5 stalks of thyme<\/li>\n
  • 3 – 4 stalks of parsley<\/span><\/li>\n
  • red wine vinegar<\/span><\/li>\n
  • Clarified butter<\/span><\/li>\n
  • Salt & pepper<\/span><\/li>\n<\/ul>\n

    Kitchen Helper\/Gadgets:<\/strong><\/p>\n

      \n
    • Kitchen paper<\/li>\n
    • Large pot or pan (with lid & uncoated)<\/li>\n
    • Tea bag for self filling<\/li>\n
    • Stapler<\/li>\n<\/ul>\n

      Instructions:<\/strong><\/p>\n

      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.<\/p>\n

      …preparations for the vegetables:<\/em><\/p>\n

      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.<\/p>\n

      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.<\/p>\n

      …for the venison goulash:<\/em><\/p>\n

      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.<\/p>\n

      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.<\/p>\n

      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.<\/p>\n

      Once the goulash starts boiling, reduce the heat to a minimum and allow the goulash to simmer for 1 \u00bd hours with the lid closed.<\/p>\n

      After 1 \u00bd 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.<\/p>\n

      Serve the goulash along with homemade bread dumplings<\/a> & red cabbage with apples! <\/a>Bon Appetite & have fun cooking!<\/p>\n

      Video Tutorial:<\/strong><\/p>\n

      Watch the video tutorial to see the recipe and the preparation method precisely (German Audio only, English Subtitles available):<\/p>\n