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🍽️ Tender Venison Goulash with Red Cabbage and Potatoes

538 kcal · 30 min · 4 servings

Ingredients

• 800 g venison (from the leg)
• salt
• pepper (from the mill)
• 3 onions
• 2 tbsp vegetable oil
• 2 garlic cloves
• 300 ml game stock
• 300 ml dry white wine
• 500 g chanterelles
• 2 tbsp butter
• 150 g crème fraîche
• 1 bay leaf
• 2 cloves
• 3 juniper berries
• 4 sprigs thyme
• 1 sprig rosemary

Instructions

1. 1. Remove all skin and tendon remnants from the venison meat.
2. 2. Cut the meat into bite-sized cubes.
3. 3. Season the meat cubes with salt and pepper.
4. 4. Peel the onions and dice them finely.
5. 5. Heat oil in a casserole pot.
6. 6. Fry the meat portions in batches, searing them well on all sides.
7. 7. Remove the seared meat from the pot and set it aside.
8. 8. Sauté the onion cubes in the remaining fat until translucent.
9. 9. Press the peeled garlic directly into the pot.
10. 10. Place the spices and herbs into a spice bag.
11. 11. Return the spice bag along with the meat to the pot.
12. 12. Deglaze the mixture with meat stock and white wine.
13. 13. Bring the liquid to a boil.
14. 14. Reduce the heat, cover the pot, and let the goulash simmer gently for approx. 1 1/4 hours.
15. 15. Stir the goulash occasionally during the cooking time.
16. 16. Clean the chanterelles and divide them if necessary.
17. 17. Heat butter in a frying pan.
18. 18. Fry the mushrooms quickly and vigorously in the hot butter.
19. 19. Season the mushrooms with salt and pepper.
20. 20. Remove the spice bag from the goulash.
21. 21. Stir the Creme Fraiche into the goulash.
22. 22. Add the fried mushrooms to the goulash.
23. 23. Bring the finished dish to a brief boil.
24. 24. Finally, adjust the goulash to taste with salt and pepper.
25. 25. Serve the goulash as desired with parsley potatoes and red cabbage.

Nutrition per serving

• kcal: 538
• Protein: 50 g · Fett/Fat: 29 g · Carbs: 6 g