In autumn it is game season and you can now find classics such as venison or venison goulash on the menus of many restaurants.
How to prepare it.
If you enjoy a deer goulash in the restaurant from time to time - probably more in autumn - then you are probably also asking yourself: How can you cook this delicious glory?
It's much easier than you think and this recipe from "Frau am Grill" Anja Auer proves it.
Cooking venison goulash: this is the right meat
There are two options here: Either you buy
frozen venison goulash
in the supermarket
or you order it in advance from the butcher.
The one who calls a hunter his friend is fine ... If you don't want to buy ready-made goulash, you have to make sure that it is short-fiber muscle meat that has a certain fat content, otherwise the goulash will be too dry.
Ribs, shoulders, legs or neck meat
are good
choices
.
Cooking venison goulash: use game stock
Just as you should use beef stock for a beef goulash, you have to use game stock for venison goulash.
You can make your own game stock from bones that have some meat stuck to them, or you can buy them ready-made.
Incidentally, the amount of work involved in cooking game stock is minimal, as is the case with beef broth.
Cooking venison goulash: the side dishes
Traditionally,
homemade spaetzle and delicious red cabbage go
best with
venison goulash
.
In the end it is of course up to you how you want to enjoy your venison goulash.
Maybe with fried potatoes, bread dumplings, or ribbon noodles and with bacon beans or cream sausage?
The possibilities are as varied as the tastes ...
Also delicious: This is how you put your own sauerbraten - with a heavenly sauce
How to prepare venison goulash with mushrooms
Servings:
6
Preparation:
30 minutes
Cooking time:
2 hours
Ingredients for venison goulash with mushrooms
1.5 kg venison goulash
250 g smoked pork belly
300 g mushrooms
400 ml red wine (dry)
100 g tomato paste
200 ml sour cream
7 large onions
10 juniper berries
7 cloves of garlic
1 liter of game stock
2 tbsp flour
3 teaspoons of sunflower oil
2 tbsp salt
2 tbsp pepper
2 tbsp paprika powder
5 tbsp currant jam
Burned food: With these tricks you can still save it now
Venison goulash with mushrooms: preparation
Cut the
meat
into large, bite-sized pieces
, unless it has already been bought in this way
.
Cut the pork belly, onions, mushrooms and garlic into small pieces.
Heat a Dutch Oven on briquettes or a saucepan on the stove and add the sunflower oil.
Fry the bacon, onions and garlic and then add the meat and roast
all over
.
Dust the meat with the flour and fry briefly.
Add the
tomato paste and all the spices
and deglaze
or pour on
with the stock and red wine
.
Let simmer
for one hour
at 160 degrees
.
Then add the mushrooms and simmer again for an hour.
Finally
stir in
both the
sour cream
and the currant jam and serve.
Extra tip:
If you are preparing the goulash and only want to warm it up and enjoy it the next day, then do
not add any sour ingredients to the original preparation
, in this case the red wine and the sour cream.
Pour these ingredients into pots separately and only add them when you want to eat the goulash - otherwise the
meat can become tough
.
You can find even more delicious recipes here
The recipe for venison goulash with mushrooms in the video
Anja Auer is editor-in-chief of the BBQ & Food magazine "Die Frau am Grill". In addition, she runs the largest YouTube channel on the subject of "barbecuing" which is produced by a woman in German-speaking countries. Most of the recipes don't just work on the grill, but also on the stove and in the oven. You can find more recipes at www.die-frau-am-grill.de and the YouTube channel www.youtube.com/diefrauamgrill