Game goulash with orange-gremolata

Name: Game goulash with orange-gremolata
Cook time: 3 h 15 min
Total time: 3 h 15 min
Yield: 6
Ingredients: 1.2 kg Game goulash (from deer or wild boar); 1 bundle (approx. 800 g) Soup Greens; 2 medium-sized onions; 30 g clarified butter; 2 TABLESPOONS Tomato paste; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 375 ml Red wine; 500 ml Game fund; 1–2 Bay leaves; 2 Cloves; 1 Organic Orange; 1–2 Garlic cloves; 1 collar flat leaf parsley; 30 g Sugar; 10 g Butter; 400 g vacuumed, cooked chestnuts

AUTHOR
Avis Adkins

DIFFICULTY
very easy

RATING

COOK TIME
195 mins

TOTAL TIME
195 mins

Ingredients

Servings: 6

1.2 kg Game goulash (from deer or wild boar)
1 bundle (approx. 800 g) Soup Greens
2 medium-sized onions
30 g clarified butter
2 TABLESPOONS Tomato paste
7-10 Tbsp Salt
7-10 Tbsp Pepper
375 ml Red wine
500 ml Game fund
1–2 Bay leaves
2 Cloves
1 Organic Orange
1–2 Garlic cloves
1 collar flat leaf parsley
30 g Sugar
10 g Butter
400 g vacuumed, cooked chestnuts

Directions

1
Dab meat dry if necessary. Clean the soup vegetables. Peel, wash and finely dice carrots and celery, wash leek and cut into rings. Peel and roughly dice onions
2
Heat the lard in a roasting pan, fry the goulash in it vigorously while turning. Add vegetables and tomato paste, stir in and roast. Season with salt and pepper, deglaze with wine, stock and 250 ml water. Add bay leaf and cloves, bring to the boil, cover and stew for about 3 hours.
3
Wash the orange hot, dab dry and finely grate the peel. Peel garlic and chop finely. Wash parsley, shake dry and cut the leaves into fine strips. Mix parsley, garlic and orange
4
Caramelise the sugar in a pan. First add butter and chestnuts to the caramel, deglaze with 125 ml hot water, bring to the boil briefly. About 15 minutes before the end of the stewing time, add the chestnuts and stock to the goulash, stir in and cook until done. Season goulash with salt and pepper. Sprinkle with orange gremolata