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Venison goulash with mulled wine sauce

updated

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Ingredients for 2 servings:

  • 400 g venison (goulash) from the front leg
  • 50 g diced ham
  • 1 onion(s)
  • 1 tsp game spice
  • 1 tsp tomato paste
  • 125 ml mulled wine
  • 125 ml Game stock
  • salt and pepper
  • Cornstarch for binding

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 20 minutes

the mulled wine gives this dish a special touch

Sear the venison goulash in batches and remove. Then fry the diced onion and ham until translucent, then add the venison back in. Season with game spice, salt, and pepper. Add the tomato paste and let it cook briefly. Deglaze with the mulled wine and game stock and simmer over low heat for about 1 hour. Season again with salt, pepper, and sugar, and thicken with a little cornstarch if desired.

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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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