German Venison Goulash
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Prep Time
30 mins
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Cook Time
2 hrs 30 mins
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Servings
4 people
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Course
Main Course
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Cuisine
German
German Venison Goulash
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Especially in the autumn and wintertime, Germans enjoy different wild game dishes. One of the most popular is the Venison Goulash, served with Spätzle and lingonberry jam on the side.
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Ingredients
- 3 tbsp vegetable oil clarified butter or lard
- 1 kg venison rump, leg, shoulder or shank
- 3 onions
- 1 tbsp tomato puree
- 200 ml red wine
- 600 ml game fond or more, if you like gravies
- 6 juniper berries
- 3 cloves
- 0,5 tsp thyme optional
- 0,5 tsp peppercorns optional
- 0,5 tsp sugar optional
- salt
- Mondamin to thicken the sauce
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Instructions
Prep
- Cut the meat into bite-size chunks. Tap them dry with a paper towel.
- Chop the onions finely.
Fry the ingredients
- Preheat the fat in the dutch oven.
- Fry the meat until brown. Be careful that you do not overcrowd the dutch oven. Take it out.
- Fry the onions on medium heat until translucent.
- Add the tomato puree and fry for 1 minute.
- Add wine and let the alcohol evaporate. That should take around 2-3 minutes.
- Add the meat back to the dutch oven. Pour game fond all over it.
- Add juniper berries, cloves, thyme, and peppercorns. Cover with a lid and simmer on low heat for 2 hours.
- Remove the lid and simmer for another 30 minutes or until tender. This will let the water evaporate, intensifying the gravy's flavour.
- Remove the juniper berries, cloves, and peppercorns. The goulash might turn bitter if you leave the juniper berries for too long.
- Season the dish with sugar, salt, and pepper.
- Thicken the sauce with Mondamin if needed.
Equipments used:
Notes
- Keep the Goulash for up to 3 days in the refrigerator or freeze it for up to 6 months.
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