German cuisine · Meat & Kebab

Venison Goulash

Hearty venison goulash with red wine, juniper and fried mushrooms, braised long and tender.

Ingredients · for 4 servings

• 900 g venison goulash meat
• 3 onions
• 3 cloves garlic
• 300 g button mushrooms
• 10 juniper berries
• 2 bay leaves
• 2 tbsp tomato paste
• 300 ml red wine
• 500 ml rich beef broth
• 4 tbsp clarified butter
• 1 tbsp cornstarch
• Salt, pepper

Instructions

1. Pat the venison goulash meat dry and salt it; roughly dice the onions, finely chop the garlic and quarter the mushrooms.
2. Heat 3 tbsp clarified butter very hot in a braising pot and sear the meat in three batches, 4–5 min each, until dark brown, removing each batch in between.
3. Roast the onions and garlic in the frying fat for 8 min until golden brown, add the tomato paste and the crushed juniper berries and roast for 1 min.
4. Deglaze with the red wine, scraping up the fond thoroughly, add the meat, bay leaf and broth, and braise covered over the lowest heat for 90 min, until the meat yields to a fork.
5. Sear the mushrooms in the remaining clarified butter over high heat for 5 min, until they take on color, and fold into the goulash in the last 10 min.
6. Thicken the sauce with the mixed cornstarch, season boldly with salt and pepper and serve hot with red cabbage and dumplings.