Downhillcats Wild Potty

Ingredients for 4 servings:

• 1,000 g goulash, from game
• 2 tbsp oil
• 1 large onion(s), finely diced
• 1 large carrot(s), finely diced
• 1 piece(s) celery, very finely diced, but not too much
• 1 garlic clove(s), squeezed
• 120 ml Game stock
• 120 ml red wine
• 1 can of chopped tomatoes, 400 ml
• 2 tsp spice mix (game spice), ground
• Parsley, fresh, chopped
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 8 hours 30 minutes; Total time approx. 8 hours 50 minutes

a recipe for the crockpot (slow cooker)

This recipe is designed for a 3.5 L crockpot (CP). First, brown the venison in batches in hot oil in a pan. Then add the vegetables and garlic to the CP. Spread the meat evenly on top. Lightly season with salt and pepper. Now add the venison seasoning, venison stock, red wine, and finally the tomatoes to the dish. The venison should be covered by the tomatoes as much as possible. Cover. The simmering time is approximately 8 hours on the lowest setting (“low” – not the keep-warm setting – it’s better to use “medium”). If desired, you can stir once about 1 hour before the end of the cooking time, but this is not necessary. Finally, mix everything well and season with salt and pepper. Sprinkle with some chopped parsley to serve. Tagliatelle goes very well with this dish.