Baden venison goulash

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Directions

1. 1

   Wash the meat and pat dry well. Cut the bacon into one centimetre wide strips. Peel and finely chop the onions. Heat three tablespoons of oil in a large pot. Fry the bacon until crispy, fry the onions briefly and remove both from the pot.

2. 2

   Fry the meat in portions in the bacon fat until brown, season with salt and pepper. Put the meat back into the pot. Add tomato paste, bay leaves and crushed juniper berries and fry briefly. Add bacon and onions. Deglaze with 1/4 litre stock and 1/8 litre red wine, bring to the boil, cover the goulash and cook over medium heat for about 1 1/2 hours, stirring from time to time and adding the remaining liquid. Clean mushrooms and chanterelles and cut larger mushrooms in half. Heat the remaining oil and fat in a pan, fry the mushrooms until golden brown all around and add them to the goulash five minutes before the end of the cooking time. Stir the starch and some water until smooth, stir into the goulash and bring to the boil again briefly. Season the goulash to taste with the redcurrant jelly, salt and pepper and serve.

3. 3

   Clean mushrooms and chanterelles and cut larger mushrooms in half. Heat the remaining oil and fat in a pan, fry the mushrooms until golden brown all around and add them to the goulash five minutes before the end of the cooking time. Stir the starch and some water until smooth, stir into the goulash and bring to the boil again briefly. Season the goulash to taste with the redcurrant jelly, salt and pepper and serve. Serve sprinkled with coarse pepper. Spätzle with roasted breadcrumbs taste great with it

4. 4

   Per portion 2560 kJ/ 610 kcal