Game goulash with pears
easy
75 mins
75 mins
Ingredients
- 1 kg Game Goulash
- 3 medium-sized onions
- 2 TABLESPOONS Oil
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1 TABLESPOON Flour
- 1/4 l Red wine
- 200 g Whipped cream
- 300 g Pears
- 5 Stem(s) Marjoram
- 2-3 TEASPOONS medium hot mustard
- 2 TABLESPOONS Wild cranberries
Directions
- 1
Wash the meat cubes briefly, dab dry and possibly cut into smaller pieces. Peel and finely dice the onions. Heat the oil in a large pot. Brown the meat in it in portions, add the onions and fry. Season with salt and pepper and dust with flour.
- 2
Deglaze with red wine, cream and 1/4 litre water, simmer for about 40 minutes. In the meantime wash and quarter the pears, remove the core. Cut pears into small pieces. Wash the marjoram (put something aside for garnishing), pluck the leaves from the twigs. Add half of the leaves 10 minutes before the end of the cooking time with the pear wedges to the goulash. Add some mustard to taste. Season to taste again. Stir in a tablespoon of cranberries. Arrange the goulash in a terrine.
- 3
Add some mustard to taste. Season to taste again. Stir in a tablespoon of cranberries. Arrange the goulash in a terrine. Sprinkle with remaining marjoram leaves and garnish with remaining drained cranberries and the marjoram twig. Spätzle taste good with it
- 4
Preparation time: approx. 1 1/4 hours
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