John Myers
Venison Goulash and Venison Fillet with Asian Touch
The perfect venison goulash and venison fillet with asian touch recipe with a picture and simple step-by-step instructions.
- 1 kg Venison goulash
- Cut from the front leaf
- 2 piece Venison fillet
- 2 piece Red chilli
- 2 piece Fresh onion
- 250 ml Dry red wine
- Garam masala
- Tandoori spice
- Sesame oil
- Marinate the goulash and fillet with the spices and sesame oil (amount to taste) for about 1/2 hour.
- Chop the chili and onion and fry in a little sesame oil. Add the goulash, deglaze with red wine and stew until the meat is soft
- I cooked it in a pressure cooker because it takes about 45 minutes.
- When the meat is done, add a little sour cream or sour cream to refine the sauce
- Sear the venison fillet for about 5 minutes on each side.
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