in Recipes

Venison goulash in sour cherry sauce

updated

Spread the love

Ingredients for 4 servings:

  • 400 g venison from the leg
  • 1 tbsp clarified butter
  • 1 onion(s), red
  • 200 g sour cherries, frozen
  • salt and pepper
  • 2 pinches of cinnamon powder
  • 2 pinches of cocoa powder
  • 100 ml red wine
  • 30 g butter, cold

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 55 minutes

Cut the venison into bite-sized pieces and sear them on both sides in hot clarified butter. Peel and dice the onion, finely chop half of the sour cherries. Add both to the meat, season with salt and pepper to taste, add the cinnamon and cocoa, and pour in a little water and the wine. Cover and simmer for about 30 minutes. Thicken with the cold butter and finally add the whole sour cherries to the sauce. Season to taste with a little sugar, as the cherries give the sauce a slightly sour flavor. Serve on warmed plates. Serve with potato dumplings, bread dumplings, or spaetzle.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Asian soybean soup with banana

Paprika cream cheese sauce