Contents
show
Ingredients
- 500 g Venison goulash
- 3 Onions
- 125 ml Red wine
- 400 ml Venison broth
- 7 Juniper berries
- Salt and pepper
- 1 tsp Tomato paste
- 3 tbsp Sour cream
- 1 tbsp Cranberry jam
- Thyme
Instructions
- Sear the meat, add the tomato paste and the onions and fry well. Deglaze with the wine and let the stock boil down. Cover and cook on a low flame for approx. 2 hours.
- When the meat is soft, add the sour cream and cranberries, bring to the boil again and, if necessary, bind with a little flour.
Nutrition
Serving: 100gCalories: 52kcalCarbohydrates: 1gProtein: 0.6gFat: 3.8g