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Christmas venison goulash

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Ingredients for 2 servings:

  • 600 g venison goulash
  • 1 onion(s), finely chopped
  • 3 gingerbread cookies (without wafers and coating)
  • 2 pears, ripe, in pieces
  • 1 pomegranate, seeds
  • Game spice mix
  • salt and pepper
  • Wine, red
  • Fat, for frying

Instructions

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

Brown the goulash in hot oil. Add the onion and let it brown slightly. Add water and simmer the goulash over low heat for about 1 hour. Season with salt and pepper. Check the meat for tenderness and add the crumbled gingerbread, stirring well. Season the goulash with game spices and add red wine, if desired (the sauce shouldn’t be too thin). Add the pear pieces and pomegranate seeds and let it warm through. It’s delicious with spaetzle.

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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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