Venison goulash in juniper cream with almond balls and broccoli

Name: Venison goulash in juniper cream with almond balls and broccoli
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 4
Ingredients: 300 g Onions; 500 g small mushrooms; 6 TABLESPOONS Sunflower oil; 1 kg Venison goulash; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 500 ml dry red wine; 500 ml Vegetable broth; 1 Bay leaf; 5 Juniper berries; 5 Allspice seeds; 1 TABLESPOON Sugar; 750 g finished potato dumpling dough "half and half" (refrigerated shelf); 1 egg (size M); 4 TABLESPOONS Milk; 100 g flaked almonds; 1 kg Broccoli; 2 TABLESPOONS Butter; 7-10 Tbsp Parsley

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Servings: 4

300 g Onions
500 g small mushrooms
6 TABLESPOONS Sunflower oil
1 kg Venison goulash
7-10 Tbsp Salt
7-10 Tbsp Pepper
500 ml dry red wine
500 ml Vegetable broth
1 Bay leaf
5 Juniper berries
5 Allspice seeds
1 TABLESPOON Sugar
750 g finished potato dumpling dough "half and half" (refrigerated shelf)
1 egg (size M)
4 TABLESPOONS Milk
100 g flaked almonds
1 kg Broccoli
2 TABLESPOONS Butter
7-10 Tbsp Parsley

Directions

1
Onions peel and cut into cubes. Clean and clean the mushrooms and, depending on their size, possibly halve them. Heat 2 tablespoons of oil in a large frying pan. If necessary, cut the meat into smaller pieces and fry for about 10 minutes, turning the meat.
2
After 6 minutes add onions and mushrooms. Season with salt and pepper. Add red wine and broth and bring to the boil. Season with laurel, juniper, allspice and sugar. Braise in a closed roaster at reduced heat for about 2 hours.
3
Stir from time to time. In the meantime form balls from the potato mixture with 2 tablespoons. Whisk egg and milk. Turn the balls carefully one after the other, first in the egg milk, then in the almonds.
4
Clean broccoli, cut into florets from the stalk and wash thoroughly. Heat 4 tablespoons of oil in a frying pan. Fry the almond balls in portions for about 5 minutes while turning them until crispy brown. Cook broccoli in boiling salted water for about 5 minutes until al dente.
5
Melt the butter. Take out broccoli and sprinkle with butter. Arrange broccoli, almond balls and goulash on plates. Garnish with parsley. Serve with pears filled with cranberries.