Game Goulash

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Peel and possibly halve the shallots. Clean and halve the mushrooms. Finely dice bacon. Crush juniper berries coarsely. Dab meat dry and possibly cut a little smaller. Heat clarified butter in a large roasting pan.

2. 2

   Leave the bacon out and take it out. Brown the meat in it porton by port, take it out. Sauté mushrooms and shallots in the bacon fat. Add meat and bacon again. Season with salt and pepper. Stir in tomato paste and sweat it. Deglaze with stock and red wine, bring to the boil. Add laurel, cloves, juniper and half of the cranberries. Cover and stew for 1-1 1/4 hours. Meanwhile cook spaetzle in plenty of boiling salted water for about 15 minutes. Pour onto a sieve, rinse briefly under cold water and drain. Foam up fat in a pot, brown breadcrumbs in it.

3. 3

   Deglaze with stock and red wine, bring to the boil. Add laurel, cloves, juniper and half of the cranberries. Cover and stew for 1-1 1/4 hours. Meanwhile cook spaetzle in plenty of boiling salted water for about 15 minutes. Pour onto a sieve, rinse briefly under cold water and drain. Foam up fat in a pot, brown breadcrumbs in it. Swivel the spaetzle in it. Stir the sauce thickener into the finished goulash, bring to the boil again briefly and season to taste with salt and pepper. Arrange in a bowl. Add crème fraîche as a blob and the rest of the cranberries. Garnish as desired with parsley and orange wedge. Add spaetzle extra

4. 4

   Swivel the spaetzle in it. Stir the sauce thickener into the finished goulash, bring to the boil again briefly and season to taste with salt and pepper. Arrange in a bowl. Add crème fraîche as a blob and the rest of the cranberries. Garnish as desired with parsley and orange wedge. Add spaetzle extra

Nutrition Facts

KCAL
760 kcal

CARBS
72 g

FATS
29 g

PROTEINS
56 g