Game Goulash

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Onions, except one, peel and cut into slices. Heat some clarified butter in each slice. Sauté the meat in portions while turning. Put everything back into the pot.

2. 2

   Add the onion slices and fry well. Stir in tomato paste. Dust with 1 tablespoon of flour. Deglaze with red wine and 1/2 litre water. Add laurel, cloves and juniper berries. Cover and cook over medium heat for about 1 1/4 hours.

3. 3

   For the napkin dumpling, dice the rolls and soak them in the milk. Whisk eggs and remaining flour. Season with salt and pepper. Peel the remaining onion, dice finely and fry in hot fat until translucent.

4. 4

   Add to the egg and pour over the soaked bread cubes. Mix briefly and form the roll mass as a roll on a damp tea towel. Wrap and tie the ends of the cloth together. Cook in a wide saucepan in plenty of lightly boiling salted water for about 45 minutes.

5. 5

   Wash, clean and halve the mushrooms. Cut bacon into small cubes. In a frying pan without fat leave it crispy. Add the mushrooms. Sauté vigorously for about 5 minutes. Season with salt and pepper.

6. 6

   Wash parsley, dab dry and chop except for something to garnish. Season goulash with salt, pepper and 2 tablespoons of redcurrant jelly. Take the napkin dumplings out of the pot and let them drip off.

7. 7

   Remove the cloth and cut the dumpling into slices. Fill apricot halves with remaining jelly. Serve goulash and napkin dumplings sprinkled with bacon-onion mixture and parsley. Garnish with stuffed apricot halves and parsley.

Nutrition Facts

KCAL
710 kcal

CARBS
56 g

FATS
27 g

PROTEINS
54 g