Venison goulash with spaetzle and roses Cabbage

Venison goulash with spaetzle and roses Cabbage

Venison goulash with spaetzle and roses Cabbage is a festive meal that is easy to prepare. Cut venison goulash into smaller cubes. In a roaster, fry bacon bacon cubes in butter lard. Add venison goulash. Fry well. Dice onions and add. Season with juniper berries, bay leaf, ground pepper, salt and dried thyme. Sprinkle a slightly heaped teaspoon of Wheat Flour Type 405 over the venison goulash. Fry gently. Deglaze with red wine. Add wild stock and red wine vinegar. Put the lid on. Braise for 60 minutes at low temperature. Clean the roses and cabbage. Pour into a pot. Cover lightly with water. Cook for 15 minutes. Drain roses and cabbage. Season with pepper, salt and ground nutmeg. Toss the roses and cabbage in butter. Cook fresh spaetzle in salt water for 1 to 2 minutes. Remove bay leaf and juniper berries from the sauce. Bring the sauce to the boil briefly. Thicken the binder with dark sauce. Do not let the sauce boil. Stir in crème fraiche. Round off with sherry wine. Drain spaetzle. Arrange venison goulash with spaetzle and roses and cabbage.

Servings: 2, Difficulty: 
Preparation time: 45 minutes, Total duration: 1 hour and 30 minutes

All data per serving:
Calories
Carbohydrates
Protein
Fat
722 kcal
50 g
65 g
24 g

(C)opyright by Marions Kochbuch