Styrian venison goulash

Name: Styrian venison goulash
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 4
Ingredients: 1 kg Deer meat (leg); 1 Bay leaf; 2 Cloves; 6 black peppercorns; 1/2 l dry red wine (e.g. Blauer Zweigelt); 3 Onions; 2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 2 Leek sticks (leek); 1 collar Parsley

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 4

1 kg Deer meat (leg)
1 Bay leaf
2 Cloves
6 black peppercorns
1/2 l dry red wine (e.g. Blauer Zweigelt)
3 Onions
2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
2 Leek sticks (leek)
1 collar Parsley

Directions

1
Wash the meat, dab dry and cut into cubes. Covered with laurel, cloves, peppercorns and wine, chill for approx. 12 hours
2
Drain the meat well in a sieve, catching the wine. Peel onions and cut them into slices. Heat the oil in a frying pan or casserole. Brown the meat in it in portions. Season with salt and pepper and remove. Fry the onions in the frying fat. Add meat, wine and 1/2 l water. Bring to the boil, cover and stew for about 1 1/4 hours
3
Clean the leek, wash it and cut it into rings. After about 1 hour add to the meat and cook
4
Wash the parsley and chop finely. Season goulash to taste. Arrange everything. Sprinkle with parsley and garnish. Serve with boiled potatoes and lamb's lettuce
5
Drink: red wine, e.g. Blauer Zweigelt from Winkler-Hermaden