Venison goulash from the leg

Ingredients for 5 servings:

• 1 ½ kg venison leg(s) including bone
• 1 bottle of dry red wine
• 500 ml game stock or broth
• 2 tbsp tomato paste
• 4 medium-sized carrots
• 1 celeriac
• 1 large onion(s)
• 3 bay leaves
• 5 allspice berries
• 3 juniper berries
• 1 tsp thyme
• 1 tsp rosemary
• 3 tbsp cornstarch
• 3 m.-sized pear(s)
• 200 g currant jelly
• 1 lemon zest
• 30 g sugar
• 300 ml water
• 75 ml dry white wine

Instructions

Working time approx. 1 hour; Rest period approx. 1 day; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 1 day 2 hours 30 minutes

with strong sauce

Remove the meat from the bones (if present), remove any tendons and silver skin, and cut into approximately 4 cm pieces. Place the meat in a large bowl and add enough red wine to completely cover the meat. Depending on the bowl, this should be a little less than half a bottle. It’s best to let it rest overnight. For those who decide spontaneously, it’s sufficient to let the meat marinate in the red wine for just a few hours. On the day of preparation, dice the carrots and celery, and slice the onion into very thin rings. Sauté in oil in a large pot over medium heat. At the same time, in a second, smaller pot, sear the marinated pieces of meat in batches, then transfer the finished pieces to a bowl until all the meat is seared. Do not discard the marinade. Meanwhile, brown the vegetables, increasing the heat if necessary. Stir in the tomato paste and let it roast a little. Sprinkle with a pinch of sugar and stir. Gradually add the wine from the marinade, allowing it to reduce continuously. By now, the meat should be completely browned. Add all the meat, including any remaining meat juices (possibly deglaze with wine from the “sauté pan”), to the vegetables in the large pot. Add a little more wine if you like; there’s no need for leftovers. It’s best to add the herbs, bay leaves, allspice berries, and juniper berries to the goulash in a spiced egg. Add broth or stock and simmer with the lid on for one hour. Shortly before the end of the hour, preheat the oven to 80°C. Remove the meat from the goulash, place it in a bowl, and keep warm in the oven. Remove the spiced egg, keep 50-100% of the vegetables in the pot, and purée with a hand blender. Then pass the sauce through a fine sieve. Season to taste with salt, pepper, butter, and approximately 60-80g of blackcurrant jelly. When the sauce is to your liking, add the meat back in. The goulash is ready. Peel the pears and halve them lengthwise. Cut out the core and hollow out the flesh generously. Heat the white wine, water, sugar, and grated lemon zest in a saucepan and poach the pears for five minutes. To serve, spoon the redcurrant jelly into the pear and place the pear on a plate. Arrange the side dishes. Serve the goulash with a small sauce spoon, spreading the sauce only over the goulash if possible. Sprinkle the side dishes and goulash with parsley. Spätzle, dumplings, Schupfnudeln, etc. are suitable side dishes. Note: You can of course use other venison instead of the leg. I had a leg when creating this recipe.