in Germany

Venison goulash with chestnuts

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Ingredients for 4 servings:

  • 500 g venison
  • 1 pack of chestnuts, vacuum-packed
  • 300 ml red wine, dry
  • 1 can/n tomatoes, pureed
  • 1 sprig(s) rosemary
  • 1 sprig(s) of thyme
  • 2 bay leaves
  • 2 tbsp balsamic vinegar
  • salt and pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Cook the chestnuts in a water bath or microwave according to the package instructions. Then pat the venison dry with kitchen paper and sear it in a casserole dish with olive oil. Add the chestnuts, allowing the meat and chestnuts to brown slightly. Deglaze with red wine and add the passata. Add the rosemary, thyme, and bay leaves, and season with salt and pepper. Simmer for a good 1 1/2 hours over low heat, then season with balsamic vinegar, salt, and pepper. Serve with tagliatelle or baguette.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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