Game goulash with fig and mustard sauce

Name: Game goulash with fig and mustard sauce
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 1 kg Game goulash (for example: venison); 150 g Shallots; 100 g dried figs; 2 TABLESPOONS clarified butter; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 Bay leaf; 2 Juniper berries; 2 TABLESPOONS Flour; 2-3 TEASPOONS Dijon mustard; 1/4 l dry red wine; 1 package (750 g) dumpling dough half & half; 7-10 Tbsp Oregano; 7-10 Tbsp fresh herbs, figs and kumquats

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

1 kg Game goulash (for example: venison)
150 g Shallots
100 g dried figs
2 TABLESPOONS clarified butter
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 Bay leaf
2 Juniper berries
2 TABLESPOONS Flour
2-3 TEASPOONS Dijon mustard
1/4 l dry red wine
1 package (750 g) dumpling dough half & half
7-10 Tbsp Oregano
7-10 Tbsp fresh herbs, figs and kumquats

Directions

1
Wash the meat and dab dry. Peel the shallots and cut into slices. Dice dried figs. Heat lard. Brown meat and shallots thoroughly. Season with salt, pepper, laurel and crushed juniper berries.
2
Dust with flour, add mustard and figs. Deglaze with 1/4 litre water and red wine. Cover and braise for 30 minutes, add another 1/4 litre of water and cook for 30 minutes. In the meantime form dumpling dough into 8 dumplings and put them into boiling salted water.
3
Leave to infuse for 20-25 minutes. Season goulash with salt, pepper, mustard and oregano. Serve garnished with fresh herbs, figs and kumquats.