John Myers
Ingredients for 4 servings:
- 1 kg game goulash (venison goulash)
- 150 g diced ham
- 3 m.-sized onion(s)
- 3 tbsp tomato paste
- 220 g cranberries
- 3 tsp game spice
- 2 cinnamon sticks
- 4 bay leaves
- 6 carrots
- 2 parsnips
- 2 garlic cloves
- 400 ml Game stock
- 500 ml mulled wine
- 2 pieces of chocolate blocks
- salt and pepper
- cornstarch
- cream
- Cranberries
Instructions
Working time approx. 1 hour; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 50 minutes
fruity and aromatic
Wash the venison goulash and remove any remaining tendons and fat. Drain the meat thoroughly. Dice the onions and garlic. Trim and generously slice the carrots and parsnips; they will be sorted and pureed later. Heat the butter or lard in a pressure cooker. Brown the venison goulash in batches until crisp, then remove. Brown the onions and diced ham in the meat stock until translucent, then return the venison goulash to the pan. Mix the root vegetables with the garlic, add to the pan, and sauté for about 5 minutes, stirring continuously. Season the goulash with game spice, pepper, and salt. Press the tomato paste into the center and let it soften, then stir in. Repeat with the cranberries. Deglaze everything with the mulled wine and game stock. Add the cinnamon sticks, bay leaves, and chocolate, and stir until the chocolate has melted. Bring the goulash to a boil in a pressure cooker up to the first ring or second level, then reduce the heat and simmer the meat for 35 minutes. Once the pressure has released, stir the sauce and season with salt and pepper. Add more mulled wine if needed. Remove the meat pieces from the pot, leaving the roasted vegetables in the sauce and puree with a hand blender. Thicken the sauce with cornstarch or a sauce thickener, depending on your taste, and bring to a boil. Add the meat pieces back in and garnish with cranberries and cream, if desired. We love to serve this with homemade potato dumplings and red cabbage.
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