Deer goulash with grater cake

Deer goulash with grater cake

Deer goulash with grater cake is served with an aromatic red wine sauce, which is refined with cranberry jelly. Cut the venison goulash into smaller cubes. Peel and halve the onions and put aside one half for the grater cake. Cut the remaining onions, carrots, leek and celery into cubes. Heat the clarified butter in a casserole dish and sauté the venison goulash in it at high temperature. Add the vegetables and fry briefly. Add juniper berries, thyme twigs and rosemary twigs and season the venison goulash with pepper and salt. Deglaze the roast set with red wine, put on a lid and let the venison goulash simmer for about 30 minutes at low temperature. Remove the venison goulash from the pot with a skimmer and pour the red wine sauce through a sieve into a new pot. Season the red wine sauce with finely grated orange peel, extend with game stock and bring to the boil. Mix the starch with a little cold water and thicken the red wine sauce with it. Reduce the temperature again, add venison goulash and round off with cranberry jelly. For the grater cake, peel the potatoes that are boiling hard and grate them together with the half onion into fine sticks. Pour the potato mixture into a cloth and squeeze out vigorously. Mix a medium organic egg and flour with the potatoes and season with salt. Heat oil in a pan and bake 6 small grater cakes as shown in the picture above. Arrange venison goulash with grater cake on preheated plates and decorate with fresh rosemary twigs.

Servings: 2, Difficulty: 
Preparation time: 1 hour, Total duration: 1 hour

All data per serving:
Calories
Carbohydrates
Protein
Fat
672 kcal
55 g
54 g
26 g

(C)opyright by Marions Kochbuch