John Myers
Game Kettle Goulash
The perfect game kettle goulash recipe with a picture and simple step-by-step instructions.
- 500 g Venison goulash
- 300 g Potatoes
- 1 piece Onion
- 1 piece Clove of garlic
- 1 piece Red pepper
- 1 Glass Wild fund
- 0,1 l Red wine
- 1 tbsp Tomato paste
- Cream
- 1 Glass Cranberry compote
- Salt, pepper, paprika powder, cayenne
- In the spice bag:
- Juniper berries, allspice grains, bay leaf
- Cut the meat into spoon-sized cubes, peel the potatoes and dice except for one. Peel onion and garlic and chop finely. Core, peel and dice the bell pepper. Fry the onion in a bit of clarified butter, then add the garlic. Then mix in the tomato paste with a little flour. Meanwhile, sear the meat in a separate pan.
- Deglaze the steamed onion mixture with red wine, add the meat and let the wine reduce almost completely. Top up with game stock and water, season with salt and cook over low heat. About 25 minutes before the end of the cooking time, add the potato cubes and finely grate the whole potato into the soup (binding). Hang the spice bag inside.
- About 15 minutes before the end of the cooking time, add the diced paprika and season with pepper, paprika powder and cayenne. Stir in 1 teaspoon of cranberry compote. Finally, remove the spice bag, add a dash of cream, season again and season if necessary. When serving, add a dollop of cranberry compote to the soup, if you like.
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