Game goulash in juniper cream

Name: Game goulash in juniper cream
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 800 g Game goulash (fresh or frozen); 1 big onion; 2 TABLESPOONS clarified butter; 7-10 Tbsp salt, black pepper; 1 (20 g) heaped tbsp. flour; 1/4 l dry red wine; 1 TEASPOON Juniper berries; 1/2 potty fresh or 1 tsp dried marjoram; 2 medium-sized apples; 200 g Whipped cream

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

800 g Game goulash (fresh or frozen)
1 big onion
2 TABLESPOONS clarified butter
7-10 Tbsp salt, black pepper
1 (20 g) heaped tbsp. flour
1/4 l dry red wine
1 TEASPOON Juniper berries
1/2 potty fresh or 1 tsp dried marjoram
2 medium-sized apples
200 g Whipped cream

Directions

1
Defrost frozen meat. Dab the goulash dry and cut it into smaller pieces if necessary. Peel and roughly dice the onion. Heat clarified butter in a roaster. Brown the meat in it in portions. Season with salt and pepper. Fry onion cubes briefly
2
Add all the meat again. Sprinkle flour over it and sweat. Deglaze with 1/2 l water and wine. Crush juniper roughly and add. Bring everything to the boil, cover and stew for about 1 hour
3
Wash the marjoram and, except for something to garnish, chop it. Wash, quarter and core the apples. Cut into small pieces. Stir both and half of the cream into the goulash and continue cooking for 5 minutes. Season to taste with salt and pepper
4
Whip the remaining cream until half stiff. Arrange goulash with whipped cream and remaining marjoram. Serve with potato dumplings or spaetzle and green salad