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🍽️ Tender Venison Goulash with Homemade Potato Dumplings

627 kcal · 30 min · 4 servings

Ingredients

• 800 g venison (from the leg)
• 300 ml red wine
• 300 ml game stock (jar)
• 1 tbsp thyme
• 1 tbsp rosemary
• 3 onions
• 2 garlic cloves
• 3 carrots
• 2 tbsp oil
• 1 bay leaf
• 2 cloves
• 3 juniper berries
• 50 g butter
• thyme (for garnish)
• 1 kg potatoes
• 2 eggs
• 175 g flour
• 1 tbsp semolina
• salt
• nutmeg
• pepper (from the mill)
• ghee (for frying)

Instructions

1. 1. Wash the potatoes thoroughly.
2. 2. Place the unpeeled potatoes in a pot with salted water.
3. 3. Cook the potatoes in their skins for about 30 minutes until tender.
4. 4. Remove all skin and sinew from the venison.
5. 5. Cut the meat into bite-sized cubes.
6. 6. Season the meat cubes with salt and pepper.
7. 7. Peel the onions and the carrots.
8. 8. Dice the onions and carrots finely.
9. 9. Heat oil in a casserole pot.
10. 10. Sear the meat in batches on all sides over high heat.
11. 11. Remove the seared meat from the pot and set it aside.
12. 12. Sauté the onions in the remaining fat until translucent.
13. 13. Press the garlic directly into the pot.
14. 14. Add the bay leaf, clove, and juniper berries.
15. 15. Add the diced carrots to the vegetables.
16. 16. Return the seared meat to the pot.
17. 17. Deglaze the mixture with meat stock and wine.
18. 18. Preheat the oven to 200 degrees Celsius.
19. 19. Cover the pot and place it in the oven.
20. 20. Simmer the goulash for 60 minutes.
21. 21. Remove the bay leaf, cloves, and juniper berries from the goulash.
22. 22. Bring the ragout to a boil again.
23. 23. Season the goulash to taste with salt and pepper.
24. 24. Drain the cooked potatoes.
25. 25. Shock the potatoes with cold water.
26. 26. Peel the cooled potatoes.
27. 27. Press the potatoes through a potato ricer immediately.
28. 28. Allow the pressed potatoes to cool down.
29. 29. Add the eggs to the cooled mashed potatoes.
30. 30. Add flour and semolina until a moldable dough forms.
31. 31. Season the dough with salt, nutmeg, and pepper.
32. 32. Lightly flour your hands.
33. 33. Shape small rolls from the dough.
34. 34. The rolls should be finger-thick and finger-long.
35. 35. Slightly taper the ends of the rolls.
36. 36. Heat clarified butter in a frying pan.
37. 37. Fry the potato dumplings in batches until golden brown.
38. 38. Keep the finished dumplings warm.
39. 39. Warm the serving plates.
40. 40. Place the goulash and dumplings on the plates.
41. 41. Garnish the dish with fresh thyme.
42. 42. Serve the meal immediately.

Nutrition per serving

• kcal: 627
• Protein: 40 g · Fett/Fat: 24 g · Carbs: 55 g