Venison goulash with dark chocolate

Name: Venison goulash with dark chocolate
Cook time: 2 h
Total time: 2 h
Yield: 4
Ingredients: 4 Onions; 800 g Venison goulash meat; 4 TABLESPOONS Oil; 75 g smoked streaky bacon in cubes; 1 TABLESPOON Tomato paste; 2 TABLESPOONS Flour; 250 ml dry red wine; 50 ml Cognac; 2 Bay leaves; 6 Juniper berries; 1-2 pinch(es) ground pimento; 1/2 (approx. 250 g) Perennial celery; 4 bulbous carrots; 800 g Potatoes; 1/2 (approx. 400 g) Celeriac; 7-10 Tbsp Salt; 1 Branch rosemary; 100 g Dark chocolate; 2 TABLESPOONS Currant Jelly; 7-10 Tbsp Pepper; 200 ml Milk; 50 g Butter; 7-10 Tbsp grated nutmeg

AUTHOR
Harley Romero

DIFFICULTY
very easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 4

4 Onions
800 g Venison goulash meat
4 TABLESPOONS Oil
75 g smoked streaky bacon in cubes
1 TABLESPOON Tomato paste
2 TABLESPOONS Flour
250 ml dry red wine
50 ml Cognac
2 Bay leaves
6 Juniper berries
1-2 pinch(es) ground pimento
1/2 (approx. 250 g) Perennial celery
4 bulbous carrots
800 g Potatoes
1/2 (approx. 400 g) Celeriac
7-10 Tbsp Salt
1 Branch rosemary
100 g Dark chocolate
2 TABLESPOONS Currant Jelly
7-10 Tbsp Pepper
200 ml Milk
50 g Butter
7-10 Tbsp grated nutmeg

Directions

1
Peel and chop the onions. Wash the meat and dab dry. Heat 2 tablespoons of oil in a casserole or roasting pan. Fry the bacon in it until crispy, remove and put aside. Sauté the goulash in portions in hot frying fat all around.
2
Add the onions and fry briefly.
3
Put all the meat back into the pot. Add tomato paste and sauté briefly. Dust with flour and sauté briefly. Deglaze with wine and cognac, bring to the boil. Add 750 ml water, bay, juniper berries and allspice and braise covered for about 1 1/2 hours.
4
Wash, clean and cut the celery into pieces. Clean and peel the carrots and cut them into oblique, longish slices.
5
Peel and wash the potatoes and cut 600 g potatoes into pieces. Clean, peel and wash the celeriac and cut it into large cubes. Cook the potato and celery pieces in boiling salted water for about 20 minutes.
6
Slice the remaining potatoes into thin slices. Wash the rosemary, shake dry and chop finely. Heat the remaining oil in a frying pan. Mix the potato slices and rosemary and fry for about 2 minutes until crispy.
7
Remove from the pan and let it drip off on kitchen paper. Finely chop the chocolate. Add the bacon, carrots, celery, chocolate and jelly to the goulash about 20 minutes before the end of the braising time, finish cooking and season to taste with salt and pepper.
8
Heat milk and butter in a small pot. Drain the potatoes and celery, add the hot milk and butter mixture and mash with a potato masher. Season with salt, pepper and nutmeg.
9
Arrange mashed potatoes in a bowl, sprinkle with potato chips and add goulash.