John Myers
Contents
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Ingredients
- 700 g Venison
- 1 tsp Juniper berries
- 2 tsp Allspice grains
- 1 tsp Pepper
- 100 g Smoked bacon
- 200 g Mushrooms brown
- 150 g Fresh onions
- 2 tbsp Clarified butter
- 2 tbsp Tomato paste
- 250 ml Pinot Noir
- 250 ml Water
- 3 Bay leaves
- 3 Telly cherry pepper
- 3 Seasoned salt
- 3 Garlic pepper
- 4 tbsp Quittengelee
- 2 tsp Food starch
Instructions
- Grind the juniper berries, allspice and pepper and marinate the goulash for 2.3 hours! Then finely dice the bacon, peel and roughly cut the onions, clean and quarter the mushrooms.
Preheat the oven to 180 degrees!
- Heat the butter lard in a roaster and briefly fry the mushrooms. Take out and fry the bacon and onions in the same fat and take out too. Then roast the goulash in 2 portions. Then add the bacon and onions again and fry the tomato paste. Then deglaze with wine and water and add bay leaves. Then put the lid on and stew in the oven for 1.5 hours.
- Meanwhile, for example, prepare spaetzle with butter crumbs and salad.
- Then take the goulash out of the oven and season the goulash with quince gel, seasoned salt, garlic pepper and pepper. Add mushrooms! Dissolve the cornstarch in a little water and stir in the goulash, briefly bring to the boil.
- Serve goulash e.g. with spaetzle with butter crumbs and green salad!
Nutrition
Serving: 100gCalories: 132kcalCarbohydrates: 11.7gProtein: 3.7gFat: 6g
