John Myers
Venison Goulash with Chanterelles
The perfect venison goulash with chanterelles recipe with a picture and simple step-by-step instructions.
- 650 g Deer meat (ma) fresh
- 75 g Bacon
- 1 tbsp Sunflower fat
- 3 piece Onions white
- 250 g Fresh chanterelles
- 3 piece Carrot red
- 1 piece Pepper fresh
- 0,5 liter Red wine tart
- 500 ml Vegetable broth
- 400 ml Wild fund
- 3 piece Bay leaves
- 8 piece Juniper berries
- 4 piece Clove spice
- 1 tbsp Maple syrup
- Salt
- Pepper
- Sugar Coleur
- Marinate the deer. (Born mustard marinade, see cookbook only with buttermilk instead of beer!)
- Dice or slice bacon and drain in the oil, then remove the bacon cracklings.
- Cut the marinated meat into goulash cubes and fry well. If it draws too much liquid from the marinating process, skim it off and add it again after searing.
- Now sauté the vegetables and add the spices, then stew the chanterelles briefly.
- At the end of the frying process, briefly toast the tomato paste so that it loses its acidity, deglaze with the red wine and fill up with the stock.
- Now cook the whole thing to finish stewing for about 1.5 hours at 130 ° C in the oven.
- It was served with “7 hours of braised cabbage” and “Thuringian dumplings” (see cookbook)
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