Winter is the time for putting game on the table – so here’s is a recipe for a warming venison goulash. – It is best to marinade the meat over night before cooking it, but if you do not have the time it is certainly not a drama to cook it same-day.
Sides that work well with the dish are spaetzle, boiled potatoes or potato dumplings and red cabbage, Brussel sprouts, carrots or green beans.
Ingredients (serves 3-4):
- 2 bay leaves
- 5 sprigs of thyme
- 1 sprig of rosemary
- 10 allspice berries
- 3 cloves
- 5 juniper berries
- 15 black peppercorns
- 400 ml of dry red wine
- 50 ml of red wine vinegar
- 2 carrots, halves lengthwise
- 1 yellow onion, halved
- Ca. 1 kg of venison goulash (stew) meat
- 2-3 tablespoons of concentrated butter
- 2 garlic cloves
- 200 grams of pearl onions, peeled (alternatively 4 medium size shallots, quartered)
- 300 ml of venison or game stock
- Freshly ground black pepper, salt
- Optional: 2-3 tablespoons of bitter orange marmelade
- For serving: fresh parsley, chopped
- Use kitchen string to make a bouquet garni from the herbs and put the spices into a spice (or tea) infuser.
- Bring the the wine to the boil in a pot together with the vinegar, carrots, onion, the bouquet garni and spices. Take off the heat and let cool down.
- Pat dry the meat, put it into a large bowl or sealable container and pour the wine mixture over it. Cover and keep in the fridge over night.
- On the next day, strain through a colander, making sure that you reserve the liquid. Set aside the onion, carrots, the bouquet garni and the spices.
- Melt the butter in a large roaster over high heat. Sear the meat from all sides in batches of around 500 grams and set aside when done. Also remove any excess meat juice and set aside and add more butter inbetween batches if needed.
- Reduce the heat to medium und roast the garlic and pearl onions in the frying juices for a few minutes.
- The add the marinade, the onion, carrots, the bouquet garni and the spices. Bring to the boil.
- Add the meat, cover and let simmer over low heat for approximately 1.5 to 2 hours in total.
- After around 45 minutes to 1 hour of simmering time, add the venison stock and season with plenty of black pepper and salt.
- When the meat is done, remove and discard the yellow onion, the garlic and the carrots as well as the bouquet garni and the spices. Depending on your taste, add bitter orange marmelade to the sauce to obtain a rounder / slightly sweeter taste. Then add the chopped parsley to the goulash.