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🍽️ Venison Goulash – Grandma's Recipe

450 kcal · 220 min · 4 servings

Ingredients

• 1 kg venison goulash
• 3 tbsp clarified butter
• 200 g onions (diced small)
• 1 carrot (diced small)
• 1 piece celeriac (diced small)
• 1 handful porcini mushrooms, dried
• 100 ml water (cold, for soaking)
• 1 tbsp tomato paste
• salt and pepper
• 6 juniper berries (slightly crushed)
• 3 cloves (slightly crushed)
• a little thyme
• 200 ml red wine, dry
• 400 ml game stock
• 1 tbsp red wine vinegar (or balsamic vinegar)
• 4 tbsp lingonberry compote
• sugar, if needed
• cream, if needed

Instructions

1. 1. Place the dried porcini mushrooms in cold water for 60 minutes.
2. 2. Squeeze the soaked mushrooms well and cut them into small pieces.
3. 3. Reserve the mushroom soaking water.
4. 4. Pat the venison goulash meat dry with a kitchen towel.
5. 5. Heat the butter fat in a large casserole dish.
6. 6. Brown the meat pieces in batches.
7. 7. Remove the browned meat from the pot and set it aside.
8. 8. Sauté the onions, carrots, celery, and prepared porcini mushrooms in the casserole dish.
9. 9. Stir in the tomato paste and cook it briefly with the vegetables.
10. 10. Deglaze the vegetables with some red wine, game stock, and the mushroom soaking water.
11. 11. Return the meat to the pot.
12. 12. Season the goulash with salt and pepper.
13. 13. Add the remaining red wine, the remaining mushroom soaking water, the spices, the red wine vinegar, and 2 tablespoons of lingonberries.
14. 14. Optionally add a pinch of sugar.
15. 15. Close the lid of the casserole dish.
16. 16. Simmer the goulash for 2.5 to 3 hours until the meat is tender.
17. 17. Stir the goulash occasionally.
18. 18. At the end, add the remaining lingonberries.
19. 19. Finally, adjust the seasoning of the goulash with salt, pepper, and red wine.
20. 20. Optionally add a splash of sweet cream if you like.

Nutrition per serving

• kcal: 450
• Protein: 40 g · Fett/Fat: 25 g · Carbs: 20 g