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Hunter's Pot – Venison Goulash Windsor

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Ingredients for 4 servings:

  • 750 g game meat (neck, rump, ribs from red or fallow deer)
  • 30 g fat
  • ⅛ liter red wine
  • ¼ liter of water
  • Salt
  • 2 juniper berries
  • 1 bay leaf
  • 4 peppercorns
  • Thyme
  • Paprika powder
  • 1 pinch of nutmeg
  • 2 tbsp tomato paste
  • Worcestershire sauce
  • 100 g mushrooms
  • ⅛ liter sweet cream
  • 2 tbsp cranberries (wild cranberries)
  • lemon juice
  • some flour to bind

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours

without ready-made products

Wash the meat, dry it, and cut it into cubes. Heat the fat and brown the meat on all sides. Deglaze with red wine. Add salt, spices, tomato paste, and Worcestershire sauce, and braise for 60-90 minutes, depending on the type of game. Trim the mushrooms. Add them with the remaining ingredients, let them simmer for a short time, and bring to a boil. Thicken with the flour and season to taste.

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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.

Hunter's Pot – Venison Goulash Windsor

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