John Myers
Venison Goulash with Oyster Mushrooms on Lamb’s Lettuce with Cranberry Sauce
The perfect venison goulash with oyster mushrooms on lamb’s lettuce with cranberry sauce recipe with a picture and simple step-by-step instructions.
- 1,2 kg Deer
- 2 Pc. Red onions
- 300 g Fresh cranberries
- 250 g Lamb’S lettuce
- 200 g Oyster mushrooms
- 3 Pc. Sprigs of thyme
- 2 Pc. Rosemary sprigs
- 1 kg Pasta
- 500 ml Buttermilk
- 500 ml Red wine
- 500 ml Beer
- 1 shot Walnut oil
- 1 shot Chili oil
- 1 pinch Sugar
- Wash the lettuce. Wash the cranberries and boil them in a saucepan with about 600 ml of water and two tablespoons of sugar. The whole thing has to simmer for about 2 hours until only 1/3 of the liquid is left. The sauce can be flavored with a little more sugar. Tie something off as desired.
- Let the meat soak in buttermilk in the refrigerator for an hour and then wash it off well. Cut the meat into 2×2 cm cubes and fry half of it briefly in a pan with walnut oil, thyme, rosemary and diced onion. Season the meat with pepper and salt when all sides are seared. Deglaze all of them with half a liter of red wine and simmer for 1 hour with the lid closed on a low heat.
- After an hour, fry the other half of the meat on all sides, season with pepper and salt, deglaze with half a liter of beer and simmer for 30 minutes on a low heat with the lid closed. In addition, the pasta can be cooked and the salad washed.
- Tear the oyster mushrooms into finger-thick strips and fry them lightly in a pan with chilli oil, pepper and salt. Mix the two types of meat together.
- Arrange lettuce in a nest on the plate, noodles in the middle, goulash on top of the noodles, cranberry sauce around it and a few cranberries on top of the goulash. And finally the oyster mushrooms on top.
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