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🍽️ Tender Venison in Spicy Marinade

704 kcal · 30 min · 4 servings

Ingredients

• 2 red onions
• 2 garlic cloves
• 4 black peppercorns
• 1 tsp ground cinnamon
• 2 bay leaves
• 200 ml red grape juice
• 5 tbsp oil
• 1 kg venison goulash (order in advance from the butcher)
• salt
• pepper
• 2 tbsp tomato paste
• 500 ml game stock (jar)
• 200 ml classic vegetable broth
• 400 g carrots (4 carrots)
• 150 g pink champignons
• 100 g porcini mushrooms
• 1 sprig thyme
• 800 g waxy potatoes
• 300 g Brussels sprouts (or 200 g frozen Brussels sprouts)
• 2 shallots
• nutmeg
• 1 bunch flat-leaf parsley

Instructions

1. 1. Peel the onions and cut them into quarters.
2. 2. Peel the garlic and slice it into thin pieces.
3. 3. Coarsely crush the pepper in a mortar.
4. 4. Place the crushed pepper into a large bowl.
5. 5. Add the onions and garlic to the bowl.
6. 6. Add cinnamon and bay leaves to the mixture.
7. 7. Pour in the grape juice.
8. 8. Add two tablespoons of oil to the bowl.
9. 9. Stir all ingredients well until a marinade forms.
10. 10. Rinse the venison under running water.
11. 11. Pat the meat dry all over with kitchen paper.
12. 12. Mix the dry meat into the marinade.
13. 13. Cover the bowl with cling film.
14. 14. Let the meat marinate in the fridge for at least two hours.
15. 15. Remove the meat from the marinade.
16. 16. Let the marinade drip off the meat.
17. 17. Pat the meat dry again with kitchen paper.
18. 18. Heat one tablespoon of oil in a casserole dish.
19. 19. Sear the venison on all sides over high heat.
20. 20. Season the meat with salt and pepper.
21. 21. Add tomato paste to the casserole dish.
22. 22. Toast the tomato paste briefly.
23. 23. Strain the remaining marinade through a sieve.
24. 24. Pour the strained marinade over the meat.
25. 25. Pour in game stock.
26. 26. Cover the casserole dish.
27. 27. Simmer the meat covered over medium heat for 70 minutes.
28. 28. Add 150 milliliters of vegetable broth gradually.
29. 29. Wash the carrots under running water.
30. 30. Remove the ends and peel the carrots.
31. 31. Halve the carrots lengthwise.
32. 32. Cut the carrots into bite-sized pieces.
33. 33. Add the carrots to the venison.
34. 34. Cover the casserole dish again.
35. 35. Simmer the dish for another 50 to 60 minutes.
36. 36. Clean the button mushrooms and porcini mushrooms.
37. 37. Chop the mushrooms finely.
38. 38. Heat one tablespoon of oil in a large frying pan.
39. 39. Fry the mushrooms in the pan.
40. 40. Season the mushrooms with salt and pepper.
41. 41. Add the mushrooms to the venison about 15 minutes before the end of cooking time.
42. 42. Simmer the mushrooms with the meat.
43. 43. Wash the thyme under running water.
44. 44. Shake the thyme dry.
45. 45. Wash the potatoes under running water.
46. 46. Peel the potatoes.
47. 47. Place the potatoes and the thyme sprig into a pot.
48. 48. Cover the potatoes with salted water.
49. 49. Cook the potatoes for about 25 minutes.
50. 50. Clean the Brussels sprouts.
51. 51. Wash the Brussels sprouts under running water.
52. 52. Peel the shallots.
53. 53. Dice the shallots finely.
54. 54. Heat the remaining oil in the frying pan.
55. 55. Sauté the shallots until translucent in the pan.
56. 56. Add the Brussels sprouts to the pan.
57. 57. Sauté the Brussels sprouts for 2 to 3 minutes.
58. 58. Grate some nutmeg directly into the pan.
59. 59. Season the Brussels sprouts with salt and pepper.
60. 60. Stir in the remaining vegetable broth.
61. 61. Cook the Brussels sprouts for about 5 minutes.
62. 62. Wash the parsley under running water.
63. 63. Shake the parsley dry.
64. 64. Pluck the parsley leaves from the stems.
65. 65. Finely chop the parsley leaves.
66. 66. Drain the potatoes.
67. 67. Remove the thyme sprig from the potatoes.
68. 68. Season the venison with salt and pepper to taste.
69. 69. Fold the chopped parsley into the meat.
70. 70. Serve the venison with the potatoes and Brussels sprouts.

Nutrition per serving

• kcal: 704
• Protein: 82 g · Fett/Fat: 23 g · Carbs: 39 g