Fine venison goulash

Name: Fine venison goulash
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 4
Ingredients: 10 g dried porcini; 5 Onions; 800 triggered haunch of venison; 200 g small mushrooms; 2 TABLESPOONS Oil; 7-10 Tbsp Salt; 375-400 ml Meat broth; 1 Garlic cloves; 1 TABLESPOON Tomato paste; 7-10 Tbsp Pepper; 2 TABLESPOONS Flour; 250 ml dry red wine; 6 Bread roll (from the previous day, approx. 300 g); 225 ml Milk; 1 TABLESPOON Butter; 3-4 Stem(s) Thyme; 3 Eggs (size M); 3 TABLESPOONS thickened cranberries (glass); 7-10 Tbsp Sugar; 100 g Whipped cream

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Servings: 4

10 g dried porcini
5 Onions
800 triggered haunch of venison
200 g small mushrooms
2 TABLESPOONS Oil
7-10 Tbsp Salt
375-400 ml Meat broth
1 Garlic cloves
1 TABLESPOON Tomato paste
7-10 Tbsp Pepper
2 TABLESPOONS Flour
250 ml dry red wine
6 Bread roll (from the previous day, approx. 300 g)
225 ml Milk
1 TABLESPOON Butter
3-4 Stem(s) Thyme
3 Eggs (size M)
3 TABLESPOONS thickened cranberries (glass)
7-10 Tbsp Sugar
100 g Whipped cream

Directions

1
Soak porcini mushrooms in 250 ml cold water for about 1 hour. Peel onions. Cut 4 onions into strips. Wash the meat, dab dry and cut into cubes. Clean and shine the mushrooms. Heat the oil in a frying pan. Fry the mushrooms for 3-4 minutes, season with salt and remove. Fry the meat in hot frying fat at high heat in portions, remove. Drain the porcini mushrooms, collect the stock.
2
Fill up to 500 ml with stock. Chop porcini, put aside. Peel and dice garlic. Put garlic, tomato paste and half of the onion slices into the pot and fry briefly. Put the meat back into the pot, season with salt and pepper. Sprinkle with flour and sauté while stirring. Deglaze with red wine, add mushroom broth, bring to the boil and loosen the roasting mixture. Cover and stew at low heat for 1 1/2-2 hours until soft. In the meantime, pour on some water or broth if necessary. About 15 minutes before the end of the cooking time, add fried mushrooms, chopped porcini mushrooms and remaining onion slices to the goulash. Finely dice the bread roll. Heat the milk, pour over the rolls and let them simmer for about 30 minutes. Finely dice 1 onion. Heat the butter, sauté the onion in it and take it out. Wash the thyme, shake dry, remove the leaves, except for some garnish, from the stalks and chop finely. Add eggs, steamed onion cubes and thyme to the rolls. Knead everything well and season with salt and pepper.
3
About 15 minutes before the end of the cooking time, add fried mushrooms, chopped porcini mushrooms and remaining onion slices to the goulash. Finely dice the bread roll. Heat the milk, pour over the rolls and let them simmer for about 30 minutes. Finely dice 1 onion. Heat the butter, sauté the onion in it and take it out. Wash the thyme, shake dry, remove the leaves, except for some garnish, from the stalks and chop finely. Add eggs, steamed onion cubes and thyme to the rolls. Knead everything well and season with salt and pepper. Form small dumplings from the bread roll mixture. Put 2 portions into boiling salt water and let them simmer for 12-15 minutes. Keep ready dumplings warm. Stir 2 tbsp. cranberries into the goulash, season to taste with salt, pepper and a little sugar. Whip cream until semi-stiff, stir in 1 tbsp. cranberries. Arrange dumplings, goulash and 1 blob of cream each on plates, garnish with thyme. Add the rest of the cranberry cream
4
Form small dumplings from the bread roll mixture. Put 2 portions into boiling salt water and let them simmer for 12-15 minutes. Keep ready dumplings warm. Stir 2 tbsp. cranberries into the goulash, season to taste with salt, pepper and a little sugar. Whip cream until semi-stiff, stir in 1 tbsp. cranberries. Arrange dumplings, goulash and 1 blob of cream each on plates, garnish with thyme. Add the rest of the cranberry cream
5
Waiting time approx. 30 minutes