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🍽️ Tender Venison Goulash with Mushrooms and Beans

841 kcal · 30 min · 4 servings

Ingredients

• 800 g venison (from the leg)
• 500 g wild mushrooms (e.g. porcini, chanterelles)
• 300 ml white wine
• 300 ml game stock
• 1 tbsp thyme
• 1 tbsp rosemary
• 3 onions
• 2 garlic cloves
• 2 tbsp olive oil
• 1 bay leaf
• 2 cloves
• 3 juniper berries
• 3 tbsp butter
• 150 g sour cream
• salt
• pepper
• 300 g pappardelle
• 300 g green beans
• 2 tomatoes
• 1 shallot

Instructions

1. 1. Remove all skin and sinew from the venison. Cut the meat into small, bite-sized cubes. Season the meat pieces generously with salt and pepper.
2. 2. Peel the onions and dice them into very fine cubes.
3. 3. Heat the oil in a large pot. Fry the meat in batches until browned on all sides. Remove the browned meat from the pot and set it aside.
4. 4. Sauté the onion cubes in the same pot until soft and translucent. Press the garlic in. Add the bay leaf, clove, and juniper berries.
5. 5. Return the browned meat to the pot. Pour in the meat stock and white wine. Cover the pot with a lid.
6. 6. Preheat the oven to 200 degrees (convection: 180 degrees, gas mark 3). Place the pot in the oven and let the goulash simmer for 60 minutes.
7. 7. Clean the wild mushrooms thoroughly. Cut large mushrooms into smaller pieces if necessary.
8. 8. Heat 2 tablespoons of butter in a frying pan. Fry the mushrooms quickly until golden brown. Add the fresh herbs and season with salt and pepper.
9. 9. Remove the goulash from the oven. Remove the bay leaf, cloves, and juniper berries from the sauce.
10. 10. Stir the sour cream into the goulash. Add the fried mushrooms. Let the mixture come to a brief boil. Taste the goulash and adjust seasoning with salt and pepper.
11. 11. Wash the beans. Remove the ends and cut the beans into pieces approximately 3 to 4 centimeters long.
12. 12. Blanch the tomatoes with boiling water. Peel off the skin. Cut the tomatoes into quarters, remove the core, and dice them into small cubes.
13. 13. Peel the shallot and dice it into very fine cubes.
14. 14. Boil the beans in salted boiling water for approx. 8 minutes. Drain them and immediately shock them with ice water to stop the cooking process.
15. 15. Heat the remaining butter in a frying pan. Sauté the shallot cubes until translucent. Add the tomatoes and sauté them for a few minutes.
16. 16. Add the cooled beans to the pan. Let them heat through with the tomatoes and shallots for a short time. Season the vegetables with salt and pepper.
17. 17. Cook the pappardelle noodles in plenty of salted water until al dente. Drain them.
18. 18. Warm the plates. Divide the noodles among the plates. Spoon the venison goulash with mushrooms and the bean mixture on top. Serve the dish immediately.

Nutrition per serving

• kcal: 841
• Protein: 61 g · Fett/Fat: 32 g · Carbs: 64 g