in Germany

Venison goulash with fig and mustard sauce

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Ingredients for 4 servings:

  • 1 kg game meat (goulash)
  • 150 g shallot(s)
  • 100 g fig(s), dried
  • 2 tbsp clarified butter
  • salt and pepper
  • 1 bay leaf
  • 2 juniper berries
  • 2 tbsp flour
  • 2 tbsp mustard (Dijon mustard)
  • 250 ml red wine, dry
  • 500 ml water
  • oregano
  • possibly herbs of your choice, fresh
  • possibly figs, fresh

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Peel the shallots and slice them. Dice the dried figs. Heat the clarified butter. Brown the meat and shallots vigorously. Season with salt, pepper, bay leaf, and crushed juniper berries. Dust with flour, add the mustard and figs. Deglaze with 1/4 liter of water and the red wine. Cover and simmer for 30 minutes, then add another 1/4 liter of water and cook for about 45 minutes. Season the goulash with salt, pepper, and oregano. Serve with fresh figs and herbs. Potato dumplings make a great side dish.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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