John Myers
Contents
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Ingredients
for the goulash
- 400 g Venison goulash
- 1 piece Onion
- 1 tsp Tomato paste
- 1 tbsp Flour
- 100 ml Port red
- 200 ml Red wine
- 500 ml Venison broth
- Dried porcini mushrooms
Spice bags for goulash
- Peppercorns, juniper berries, allspice grains
- 1 piece Clove of garlic
- 2 disc Ginger
- 1 piece Bay leaf
for the pear
- 1 piece Pear firm
- 2 tbsp Cranberry jam
- 100 ml White wine
- 1 shot White balsamic vinegar
- 1 tsp Sugar
- 150 ml Water
for the red cabbage
- 0,5 head Fresh red cabbage
- 1 shot Red wine
- 50 ml Vegetable broth
- 2 tbsp Applesauce
otherwise for seasoning
- Salt and pepper
Instructions
- For the goulash, dice the onion. First sear the meat in the pan, then add the onions, sweat them until translucent, add the tomato paste, stir briefly. Dust with the flour, then add the port wine and let it reduce. Also reduce the red wine in two batches. Pour the game stock on top and simmer over low heat.
- After about an hour, add the spice bag, cut the garlic clove into slices and fill the bag with the other ingredients. Lightly salt the goulash. Soak the dried mushrooms.
- For the red cabbage, cut out the stalk and cut the cabbage into fine strips or pull over the coarse vegetable slicer. Simmer gently in the vegetable stock with the red wine, adding salt and pepper.
- Peel the pear, cut in half, cut off the flower base and stem. Hollow out the core and something around it with a ball cutter. Bring the pear halves to the boil briefly in the water, vinegar and sugar stock, then let them steep in a closed saucepan without adding heat.
- Add the mushrooms with the soaking tea to the goulash, season with salt and pepper, season to taste. Remove the spice bag and thicken the sauce, which is too thin, with cornstarch that has been mixed with cold. Add the apple sauce to the red cabbage, stir in, season if necessary. Remove the pears from the brew, drain with the opening facing downwards.
- Fill the pear halves with cranberry jam. Serve the goulash with the cranberry pear, the red cabbage and dumplings or dumplings or spaetzle.
Nutrition
Serving: 100gCalories: 55kcalCarbohydrates: 6.6gProtein: 0.7gFat: 0.3g
