← All recipes

🍽️ Game Goulash with Bread Dumplings

872 kcal · 30 min · 4 servings

Ingredients

• 800 g venison (from the shoulder or leg)
• 2 carrots
• 0.25 celeriac
• 500 g onions
• 1 clove of garlic
• 2 tbsp vegetable oil
• 1 tbsp tomato paste
• 200 ml dry red wine
• 600 ml game stock
• 2 bay leaves
• 4 juniper berries
• 2 allspice berries
• 0.5 tsp peppercorns
• 1 piece lemon zest
• 500 g bread for dumplings
• 200 ml milk
• 1 onion
• 1 bunch parsley
• 1 tbsp butter
• salt
• pepper (from the mill)
• nutmeg (freshly grated)
• 2 eggs
• breadcrumbs (as needed)
• 3 tbsp crème fraîche
• 2 tbsp lingonberry jam

Instructions

1. 1. Rinse the meat under running water and pat it dry with kitchen paper.
2. 2. Cut the meat into approx. 2 cm cubes.
3. 3. Clean and peel the vegetables.
4. 4. Cut the vegetables into approx. 1 cm cubes.
5. 5. Peel the onions and garlic.
6. 6. Finely chop the onions and garlic.
7. 7. Heat oil in a large pan.
8. 8. Fry the meat in batches on all sides.
9. 9. Remove the fried meat from the pan and set it aside.
10. 10. Add the vegetables, onions, and garlic to the pan.
11. 11. Fry the vegetables with the onions and garlic.
12. 12. Stir the tomato paste into the vegetables.
13. 13. Deglaze the mixture with wine.
14. 14. Let the wine reduce slightly.
15. 15. Pour in the meat stock (fond).
16. 16. Return the fried meat to the pan.
17. 17. Simmer the goulash on medium heat for approx. 1 1/2 to 2 hours.
18. 18. Put the spices into a spice bag.
19. 19. Add the spice bag to the goulash after approx. 40 minutes of simmering.
20. 20. Place the bread dumpling base into a large bowl.
21. 21. Bring the milk to a boil.
22. 22. Pour the hot milk over the bread.
23. 23. Let the milk-bread mixture soak for approx. 15 minutes.
24. 24. Peel the onion for the dumplings.
25. 25. Dice the onion finely.
26. 26. Rinse the parsley.
27. 27. Shake the parsley dry.
28. 28. Pluck the parsley leaves off the stems.
29. 29. Finely chop the parsley leaves.
30. 30. Sweat the onions in hot butter until translucent.
31. 31. Remove the pot with the onions from the heat.
32. 32. Fold the parsley into the warm onions.
33. 33. Add the onion-parsley mixture to the soaked bread.
34. 34. Season the mixture with salt, pepper, and nutmeg.
35. 35. Add the eggs.
36. 36. Knead everything well with your hands.
37. 37. Add breadcrumbs if necessary to make the mixture moldable.
38. 38. Fill a large pot with salted water.
39. 39. Bring the salted water to a boil.
40. 40. Moisten your hands.
41. 41. Shape dumplings from the mixture.
42. 42. Carefully place the shaped dumplings into the boiling water.
43. 43. Reduce the heat.
44. 44. Simmer the dumplings for approx. 20 minutes.
45. 45. Stir the crème fraîche into the goulash.
46. 46. Stir the lingonberry jam into the goulash.
47. 47. Season the goulash with salt and pepper to taste.
48. 48. Remove the spice bag from the goulash.
49. 49. Check if the dumplings are floating on the surface.
50. 50. Shake the pot briefly if necessary to make the dumplings turn.
51. 51. Lift the finished dumplings out of the water with a slotted spoon.
52. 52. Serve the goulash with the dumplings.

Nutrition per serving

• kcal: 872
• Protein: 61 g · Fett/Fat: 26 g · Carbs: 90 g