Venison goulash

Ingredients for 4 servings:

• 1 kg game meat for goulash
• 1 onion(s)
• 1 carrot(s)
• 2 tbsp clarified butter
• 200 ml red wine, alternatively broth
• 600 ml meat broth
• 1 bay leaf
• 500 g potato(s), waxy
• 1 stalk(s) leek
• 2 tbsp parsley, finely chopped

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Rinse the meat and dice it finely. Finely dice the onions, trim, peel, and finely dice the carrot. Heat the lard in a large pot and brown the meat in batches, seasoning with salt and pepper. Briefly fry the onion and carrot, deglaze with red wine, and add the bay leaf. Simmer until the liquid has evaporated. Pour in the stock and braise the meat in a covered pot for about 90 minutes. Meanwhile, peel and wash the potatoes and cut into 1 cm cubes. Trim and wash the leek and slice it into rings. Add the potatoes to the goulash 30 minutes before the end of the cooking time and add the leek 15 minutes before the end of the cooking time. Continue cooking uncovered. Remove the bay leaf and season the venison goulash with salt and pepper. Sprinkle with parsley and serve. This can also be made with beef and is delicious reheated. Great for freezing!