John Myers
Contents
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Ingredients
- 600 g Roast deer
- 125 g Strips of bacon
- 10 g Clarified butter
- 1 Onion
- 6 Pc. Juniper berries
- 2 Pc. Bay leaves
- Ground white pepper
- Salt
- 1 tsp Dried thyme
- 1 tsp heaped Flour
- 0,125 liter South Tyrolean red wine, e.g. Lagrein
- 0,25 liter Venison broth
- 1 tsp Red wine vinegar
- 1 tsp Sauce thickener
- 30 g Creme fraiche Cheese
- 4 cl Sherry
Instructions
- If necessary, cut off the white skins of the deer meat. Then cut the meat into pleasing pieces.
- Fry the strips of bacon in hot clarified butter, then add the venison and fry vigorously over high heat. Cut the onion into cubes and brown lightly. Add the juniper berries, bay leaves and thyme. Sprinkle a lightly heaped teaspoon of flour over the meat, sweat and deglaze with red wine. Add the game stock and red wine vinegar and simmer on a low heat for about 60 minutes. The meat can now only stew lightly.
- Now remove the bay leaf and juniper berries from the gravy, briefly bring the sauce to the boil and bind with a little sauce thickener. Stop boiling the sauce, then stir in the crème fraîche. Round off the venison goulash with a half-cut sheryy.
- The goulash can now be served with red cabbage and potato dumplings.
Nutrition
Serving: 100gCalories: 95kcalCarbohydrates: 1.4gProtein: 6gFat: 6.2g
