John Myers
Goulash from Frozen Deer, Test
The perfect goulash from frozen deer, test recipe with a picture and simple step-by-step instructions.
- 500 g New Zealand deer
- 50 g Clarified butter
- 2 piece Garlic cloves chopped
- 2 piece Diced onion
- 0,5 piece Pepperoncini finely chopped
- 500 g Mushrooms fresh
- 50 ml Dry red wine
- 50 ml Madeira wine
- 500 ml See my recipe for game stock, http://www./rezept/447952/Feine-Wildgefluegelbruehe.html
- 8 piece Juniper berries
- 4 piece Bay leaves
- 7 tbsp Sour cream
- 1 pinch Black pepper from the mill
- 1 pinch Seasoning salt, see mien KB, http://www./rezept/434279/Schwarzes-Sesamsalz-fuer-Tina.html
- This recipe was a test. My favorite is the wild taste of goulash from local deer (despite marinating) and the New Zealand deer should have a milder taste. So I have now tested both of them to see if there are any differences. The preparation was the same.
- On the first picture is the TK deer and on the second the red deer. My conclusion: if you don’t like it so wild, you drive better with New Zealand deer (or fallow deer). Personally, I prefer the wild taste of our red deer.
- Fry the thawed, cleaned and dabbed dry meat all around in the hot clarified butter.
- Season and first fry the onions until translucent and then add the peppers and the garlic.
- Now add the mushrooms and steam them. Then pour in the red wine, Madeira and stock. Put the lid on and let it simmer gently for 90 minutes.
- Now add the berries and bay leaves and bring to the boil again briefly and season with the spices and let steep for a few minutes and then remove again.
- It’s not in the list of ingredients, and if you like, I added a little blackberry jelly. Then stir in the sour cream and serve with any side dishes of your choice (you can see mine in the pictures) on preheated plates.
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