Venison Goulash, Potato Dumplings and Stuffed Pear

5 from 5 votes
Course Dinner
Cuisine European
Servings 2 people
Calories 4 kcal


For the venison goulash:

  • 500 g Venison goulash from the shoulder - frozen
  • 3 Onions
  • 1 Garlic fresh
  • 100 ml Delaforce, -Fine Ruby Port
  • 1 shot Exquisite, - Condimento raspberry
  • 2 Bay leaves
  • 6 Juniper berries
  • 1 tsp Tomato paste
  • 1 tsp Red chilli flakes
  • 1 tsp Coriander, - freeze-dried
  • Sea salt and pepper from the mill
  • 1 tbsp Wild cranberries - the classic with game from Schwartau
  • 3 tbsp Rapeseed oil, flavorless

For the potato dumplings:

  • 5 Potatoes, - waxy, - "Belana"
  • Food starch
  • Sea salt fine
  • Nutmeg


  • 1 Williams pear - ripe
  • 1 Fresh currants


  • Let the deer goulash thaw overnight in the refrigerator. The venison goulash should be at room temperature before frying! The meat has a spicy aroma and is strong in taste.
  • Heat the rapeseed oil in a pan and fry the defrosted meat well on all sides. Add the onion and fry. Deglaze with Delaforce, then add the beef broth (but not too much at once), tomato paste, bay leaves, juniper, chilli flakes and coriander. Bring everything to the boil, cover and simmer over a mild heat for approx. 2 hours, stirring occasionally.
  • Now add the garlic, wild lingonberries, Exquisit-Condimento raspberry, salt and pepper, mix well and let simmer gently for another half an hour. The longer the cooking time, the finer the meat structure! Finally, season to taste, seasoning if necessary.
  • Peel, wash and halve the potatoes. Cook without salt. Drain and strain into a bowl through a potato press. Divide into 4 parts, press in lightly. Push 1/4 of the potato mixture to one side and fill the area with potato starch. Add salt and nutmeg, mix well.
  • Shape the potato mixture into 5 dumplings. Bring the salted water to the boil, add the dumplings, bring to the boil briefly until they rise to the surface and leave to stand for about 10-15 minutes, stirring occasionally.
  • Wash the Williams pear, cut in half and remove / hollow out the core using a ball cutter. Fill with currants and serve on two plates with dumplings and venison goulash.


Serving: 100gCalories: 4kcalCarbohydrates: 0.6gProtein: 0.2gFat: 0.1g
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Written by John Myers

Professional Chef with 25 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.

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