Deer Goulash

Deer Goulash
Quantity Ingredient
500 g Deer Goulash
20 g Butter Lard
20 g Streaky bacon
1 tsp Juniper berries
90 g Soups Green
1 Onions
1 Bay leaves
1 Thyme Branches
2 tsp Gin
0,125 l Red wine
0,125 l Broth
Pepper & Salt
2 tsp Starch Flour

Deer goulash with a sharp knife from tendons and white skins free. Cut deer goulash into small cubes. Heat the clarified butter in a casserole dish. Cut the streaky bacon into coarse pieces and fry them vigorously. Remove the streaky bacon. Deer goulash in two portions successively in the hot fat vigorously brown. Deer Goulash with a ladle from the casserole on a deep plate transfer and warm. Sauté juniper berries, chopped soup green, diced onion, bay leaf and a sprig of thyme in dripping. Deglaze with gin. Put the venison goulash back into the casserole together with the leaked gravy and sprinkle with red wine. Place a lid on the casserole. Stew venison goulash on a low heat for about 45 minutes. Remove thyme twig. Add the broth. Season with freshly ground pepper and salt. Mix the starch flour with a little cold water until smooth and thicken the sauce with it.

Servings: 3, Difficulty: 
Preparation time: 15 minutes, Total duration: 1 hour

All data per serving:
340 kcal
7 g
37 g
14 g

(C)opyright by Marions Kochbuch