Game goulash with grapes

Name: Game goulash with grapes
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 6
Ingredients: 2 Onions; 175 g Carrots; 250 g Celeriac; 250 g Chanterelles; 500 g Grapes; 3-4 Tbsp Oil; 1.5 kg Venison goulash; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TABLESPOON Tomato paste; 2–3 Bay leaves; 1 TABLESPOON dried oregano; 500 ml dry red wine; 250 ml white grape juice; 300 g Spätzle; 2 TABLESPOONS Flour; 7-10 Tbsp Oregano

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Servings: 6

2 Onions
175 g Carrots
250 g Celeriac
250 g Chanterelles
500 g Grapes
3-4 Tbsp Oil
1.5 kg Venison goulash
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TABLESPOON Tomato paste
2–3 Bay leaves
1 TABLESPOON dried oregano
500 ml dry red wine
250 ml white grape juice
300 g Spätzle
2 TABLESPOONS Flour
7-10 Tbsp Oregano

Directions

1
Peel and finely dice the onions. Peel, wash and finely dice carrots and celery. Clean the chanterelles, wash thoroughly and drain well. Wash the grapes and pluck them from the stems.
2
Heat the oil in a frying pan and fry the meat in it in 2 portions. Season with salt and pepper. Put everything back into the frying pan. Add onions, carrots, chanterelles and celery and fry briefly.
3
Add the tomato paste and sauté briefly. Add bay leaves, oregano and 3/4 of the grapes. Deglaze with red wine, grape juice and 1/2 litre water, bring to the boil, cover and stew over medium heat for about 1 3/4 hours.
4
Add the remaining grapes about 15 minutes before the end of the stewing time. Prepare the spaetzle in boiling salted water according to the instructions on the packet. Stir flour and 6-8 tbsp. water until smooth. Stir into the boiling goulash, bring to the boil and simmer for about 2 minutes.
5
Drain the spaetzle, quench briefly and allow to drain. Arrange goulash and spaetzle on plates. Garnish with oregano.