Deer goulash with romanesco & dumplings

Deer goulash with romanesco & dumplings

For venison goulash with Romanesco & dumplings first cut venison goulash into cubes. Chop onions and soups into small pieces. Heat the lard in a saucepan of butter and fry the venison goulash well. Add onions, vegetables, bay leaf, juniper berries and diced tomato, season and deglaze with red wine. Put on a lid and stew gently for 30 minutes. Divide Romanesco into florets and place in boiling salt water. Reduce the temperature and cook Romanesco for 15 minutes. Prepare the bread dumplings according to the instructions on the packet. Remove the venison goulash from the sauce and keep warm. Place the sauce in a small saucepan through a sieve, add the stock and bring to the boil. Stir into dark sauce binder and add venison goulash. Drain Romanesco, melt butter in the pot and toss Romanesco in it. Serve venison goulash with Romanesco & dumplings.

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

All data per serving:
Calories
Carbohydrates
Protein
Fat
597 kcal
28 g
60 g
23 g

(C)opyright by Marions Kochbuch