Game goulash from the Egyptian goose

Ingredients for 4 servings:

• 1 goose (Egyptian goose), meat from breast and legs without bones
• ½ leek(s)
• 1 onion(s)
• 1 small carrot(s)
• 1 garlic clove(s)
• 400 ml vegetable stock
• 2 tbsp tomato paste
• 1 tsp mustard
• n. B. Porcini mushrooms, dried
• Chili flakes or Turkish paprika
• salt and pepper
• olive oil
• Clarified butter for frying

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 3 hours; Total time approx. 3 hours 30 minutes

Trim the meat of the Egyptian goose and cut it into the desired size for the goulash. Then season the pieces with salt and lightly coat with olive oil (optional). Thinly slice the leek, finely dice the onion, carrot, and garlic. Heat the clarified butter in a pan and brown the meat (in batches if necessary). Then add the leek, onion, and carrot. Shortly before deglazing, add the garlic, mustard, and tomato paste and fry briefly. Then deglaze everything with the vegetable stock. Add the dried mushrooms and season with pepper and chili. Let the goulash simmer gently for at least 2-3 hours until it reaches the desired consistency (longer if necessary), then season to taste. Thicken the goulash slightly if desired.