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🍽️ Tender Venison Goulash with Oven-Roasted Chicory

688 kcal · 30 min · 4 servings

Ingredients

• 100 g Carrots
• 100 g Celeriac
• 125 g Leek
• 6 tbsp Olive oil
• 800 g Venison (for goulash)
• 50 g Butter
• Salt
• Pepper (from the mill)
• 500 ml dry white wine
• 250 ml Game stock (jar)
• 2 stalks Chicory
• 150 g Whipping cream

Instructions

1. 1. Peel the carrots and the celery.
2. 2. Cut the vegetables into small cubes.
3. 3. Clean the leek and wash it thoroughly.
4. 4. Cut the leek into small cubes as well.
5. 5. Heat four tablespoons of olive oil in a large pan.
6. 6. Sear the venison in portions over high heat.
7. 7. Remove the seared meat from the pan.
8. 8. Set the meat aside.
9. 9. Add the butter to the same pot.
10. 10. Melt the butter.
11. 11. Sauté the prepared vegetables in the butter.
12. 12. Return the meat to the pan.
13. 13. Season everything with salt and pepper.
14. 14. Pour in half of the wine.
15. 15. Let the liquid reduce over medium heat.
16. 16. Wait until only one third of the liquid remains.
17. 17. Pour in the meat stock.
18. 18. Let the goulash simmer uncovered over low heat for about 1 hour and 40 minutes.
19. 19. Stir the goulash occasionally.
20. 20. If the liquid evaporates too quickly, add a little water.
21. 21. Prepare the chicory.
22. 22. Wash the chicory.
23. 23. Cut the chicory in half lengthwise.
24. 24. Place the four halves in a baking dish.
25. 25. Season the chicory with salt and pepper.
26. 26. Drizzle the chicory with a little olive oil.
27. 27. Pour the remaining wine over the chicory.
28. 28. Preheat the oven to 220 degrees (conventional heat or top/bottom heat, middle rack).
29. 29. Roast the chicory in the oven for about 15 minutes.
30. 30. Stir the cream into the finished goulash.
31. 31. Let the goulash reduce briefly until the sauce becomes creamy.
32. 32. Taste and adjust the seasoning of the goulash.
33. 33. Serve the goulash together with the roasted chicory.

Nutrition per serving

• kcal: 688
• Protein: 45 g · Fett/Fat: 44 g · Carbs: 6 g