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🍽️ Hearty Venison Goulash with Lingonberries

520 kcal · 30 min · 4 servings

Ingredients

• 1 kg venison shoulder (boned and trimmed)
• 100 g smoked ham
• 2 onions
• 2 carrots
• 60 g celery stalks
• 2 tbsp vegetable oil
• 4 juniper berries
• 6 peppercorns
• 1 clove
• 1 pinch ground allspice
• 1 tsp tomato paste
• 0.13 l red wine
• 500 ml game stock
• 1 bay leaf
• 4 sprigs of thyme
• salt
• pepper (freshly ground)
• 250 g chanterelles
• 2 tbsp butter

Instructions

1. 1. Cut the meat into cubes of approx. 2.5 cm.
2. 2. Slice the bacon into slices first, then cut into small cubes.
3. 3. Peel the onion and chop it roughly.
4. 4. Wash and peel the carrots.
5. 5. Cut the carrots into cubes of approx. 1 cm.
6. 6. Cut the cleaned celery into 1 cm thick slices.
7. 7. Heat the oil in a large pot.
8. 8. Fry juniper berries, peppercorns, cloves, and allspice over medium heat until a spicy oil forms.
9. 9. Increase the heat after 2 minutes.
10. 10. Sear the meat cubes on all sides.
11. 11. Fry the bacon briefly.
12. 12. Remove the meat and bacon from the pot.
13. 13. Fry the onions, carrots, and celery one after the other.
14. 14. Clean the chanterelles.
15. 15. Leave the chanterelles whole or halve them depending on their size.
16. 16. Remove the meat pieces from the braising liquid with a meat fork.
17. 17. Set the meat aside.
18. 18. Strain the sauce into a pot.
19. 19. Reduce the sauce slightly if necessary.
20. 20. Return the meat to the sauce.
21. 21. Fry the chanterelles in hot butter.
22. 22. Add the chanterelles to the ragout.
23. 23. Season everything with salt and pepper.
24. 24. Serve the goulash with lingonberries.
25. 25. Add ribbon pasta as desired.

Nutrition per serving

• kcal: 520
• Protein: 61 g · Fett/Fat: 26 g · Carbs: 6 g