Deer Goulash

Deer Goulash

Cut venison goulash into smaller cubes. Peel onions, carrots and celery and cut into fine cubes. Heat the lard in a pot of butter and fry the venison goulash vigorously in it. Add onions, carrots and celery and fry briefly. Stir the tomato pulp into the venison goulash and season with salt and pepper. Add rosemary and bay leaf and deglaze the roast with wine. Put on a lid and let the venison goulash simmer at low temperature for 30 to 45 minutes. Fill venison goulash bit by bit with meat broth and thicken lightly with dark sauces Binder at the end.

Servings: 2, Difficulty: 
Preparation time: 15 minutes, Total duration: 45 minutes

All data per serving:
Calories
Carbohydrates
Protein
Fat
483 kcal
18 g
58 g
15 g

(C)opyright by Marions Kochbuch