Game goulash in fig and mustard sauce

Name: Game goulash in fig and mustard sauce
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 4
Ingredients: 1 kg Game goulash (from roe deer, stag or wild boar); 150-200 g Shallots or small onions; 1 medium-sized carrot; 100 g dried figs; 2 Juniper berries; 2 TABLESPOONS clarified butter; 7-10 Tbsp salt, black pepper; 1 Bay leaf; 2 TABLESPOONS Flour; 1/4 l dry red wine; 2-3 TEASPOONS Dijon mustard; 2-3 TABLESPOONS Vinegar (e.g. balsamic vinegar); 7-10 Tbsp Oregano, figs and kumquats

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 4

1 kg Game goulash (from roe deer, stag or wild boar)
150-200 g Shallots or small onions
1 medium-sized carrot
100 g dried figs
2 Juniper berries
2 TABLESPOONS clarified butter
7-10 Tbsp salt, black pepper
1 Bay leaf
2 TABLESPOONS Flour
1/4 l dry red wine
2-3 TEASPOONS Dijon mustard
2-3 TABLESPOONS Vinegar (e.g. balsamic vinegar)
7-10 Tbsp Oregano, figs and kumquats

Directions

1
Dab dry goulash, possibly dice a little smaller. Peel shallots and cut them into slices. Peel, wash and chop the carrot. Dice figs. Crush juniper berries
2
Fry the goulash in hot clarified butter in portions. Sauté shallots and carrots. Put all the meat back into the roaster. Season with salt, pepper, bay leaf and juniper
3
Sprinkle flour over it and sweat it. While stirring, deglaze with 1/4 l water and wine. Add figs. Bring to the boil, cover and stew for about 30 minutes. Add about 1/4 l water and braise for another 45 minutes. Season goulash with salt, pepper, mustard and vinegar. Arrange and garnish if necessary. Goes well with dumplings
4
Practical extra tips:
5
Do you know Kumquats? The dwarf oranges are
6
together with their spicy, sweet (untreated) peel. Great for game, poultry, cold plates
7
If children eat with you, you can replace the wine with broth or game stock. Possibly use a little more vinegar