John Myers
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Ingredients
Venison goulash with chestnuts
- 500 g Venison goulash
- 200 g Pre-Cooked chestnuts
- 4 Red Onions, finely chopped
- 2 Garlic cloves, finely chopped
- 2 tbsp Tomato paste
- 1 tbsp Powdered sugar
- 100 ml Port red
- 100 ml Red wine
- 500 ml Venison broth
- 1 Cinnamon stick
- 4 Juniper berries, pressed
- 2 Bay leaves
- Wild spice "Oh my deer"
- 20 g Chocolate 80% cocoa
- Black pepper from the mill
- Salt
- Oil
Potato and celery mash
- 300 g Potatoes, roughly diced
- 300 g Celeriac, roughly diced
- 1 shot Cream
- 1 Sting Butter
- Salt
- Pepper
- Nutmeg
Brussels sprouts leaves
- 15 Brussels sprouts
- 1 tbsp Ground hazelnuts
- Butter
- Salt
- Nutmeg
Instructions
A word about the wild spice "Oh my deer"
- Actually, I don't think much of ready-made spice mixtures. But now I have won this wild spice and will use it. This mixture consists of the following ingredients: lime fruit, Ceylon cinnamon, black pepper, coriander, wattle seed (= acacia seeds), chilli pasilla, orange peel, cinnamon blossom, rosemary, sumac (= vinegar spice), chilli flakes, laurel, thyme.
Game goulash
- Put the pressed juniper berries, the cinnamon stick and the bay leaves in a spice sack. Heat some oil in a saucepan and fry the venison goulash in portions and take it out again. The bottom of the pot should not be more than 75 percent covered, otherwise the meat will not fry, but will start to simmer.
- When the meat is seared, add the onions and garlic and fry until translucent, then add the tomato paste and powdered sugar and roast vigorously for a few minutes. Then add the meat again and season well with the game seasoning. Now deglaze with the red and port wine and reduce everything to about a third.
- Now fill up as much game stock that the meat is just well covered and add the spice bag, put the stove on the lowest setting and cover it until the meat is nice and soft, add game stock from time to time.
- Approx. Add the chestnuts 10 minutes before the end of the cooking time and season to taste again. After 10 minutes, turn off the stove, add the chocolate and let it dissolve; the goulash should never be boiling for this. Then stir again.
Potato and celery mash
- Boil the potatoes and celery in sufficiently salted water until soft, then drain and allow to evaporate a little, add a dash of cream and a pinch of butter and mash and then season with salt, pepper and freshly grated nutmeg.
Brussels sprouts leaves
- Clean the Brussels sprouts and cut them into leaves. Then blanch these leaves in boiling salted water for about 3 - 4 minutes and then quench and drain well. Melt some butter in a pan over medium heat.
- Add the ground hazelnuts and roast them briefly and now add the Brussels sprouts and toss while turning. Season with salt and nutmeg.
finish
- Place the potato and celery mash on a plate with the help of a serving ring. Add some goulash and also add the Brussels sprouts.
Nutrition
Serving: 100gCalories: 100kcalCarbohydrates: 14gProtein: 1.3gFat: 2.5g
