John Myers
Ingredients for 6 servings:
- 1 kg goulash (venison goulash)
- 2 red bell peppers
- 2 onions
- some butter
- some olive oil
- 2 carrots, cleaned and roughly diced
- some celeriac, cleaned and roughly diced
- 1 onion(s), diced
- 2 cloves garlic, roughly chopped
- some leek, thinly sliced
- 750 g tagliatelle pasta
- 1 kg Brussels sprouts
- 1 liter red wine
- 250 ml balsamic vinegar
- some tomato paste
- 1 orange(s)
- 4 bay leaves
- 1 cumin
- 1 cinnamon stick(s)
- 10 juniper berries
Instructions
Working time approx. 1 hour; Cooking/baking time approx. 3 hours; Total time approx. 4 hours
For the sauce: Briefly fry the cumin, juniper berries, the broken cinnamon stick, bay leaves, onions, and garlic in a little olive oil and butter over a high heat to allow the flavors to develop. Add the celery, carrots, and leeks and fry everything over medium heat for about 10 minutes until translucent. Add a little tomato paste and mix well. The tomato paste must not burn. Add the wine, game stock, and vinegar and let it reduce for about 1.5 – 2 hours. If necessary, add more liquid in the form of stock or wine. Season to taste and set aside. For the goulash: Brown the meat in batches in a little butter and oil on all sides in a roasting pan and set aside. Loosen the meat juices with a little of the previously prepared sauce and pour it into the sauce. In the same roasting pan, brown 2 chopped onions and 2 chopped red peppers. Add the meat and let it braise for about 30 minutes at medium heat. Meanwhile, puree the sauce through a fine sieve and add to the meat. Stir and braise for another 60 minutes. If the sauce is too thin, finely grate in a peeled potato, for example, to thicken it. Please do not ruin it with Mondamin or roasting powder! For the side dishes: About 30 minutes before the end of cooking, boil the trimmed Brussels sprouts for 20 minutes, blanch them, and sauté in butter for 10 minutes. Cook the pasta in salted water and strain. Do not rinse with water. Serve immediately.
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