in Recipes

Venison goulash with pear

updated

Spread the love

Ingredients for 3 servings:

  • 500 g venison
  • Fat for frying
  • 2 onions
  • 400 ml broth (e.g. game stock from the jar)
  • 1 cup orange juice
  • salt and pepper
  • 1 carnation(s)
  • 1 pear(s), ripe
  • 1 tbsp desiccated coconut
  • 20 g butter
  • some sweet cream
  • possibly sauce thickener, dark

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 10 minutes

unusual, but really tasty

Dice the onions and sauté in hot fat. Cut the meat into bite-sized cubes, add to the onions, and brown. Deglaze with orange juice and broth. Season with salt, pepper, and cloves. Simmer for 50 minutes. Toast the desiccated coconut in hot butter. After 40 minutes of cooking, add the peeled and cored pear to the goulash and simmer for the remaining 10 minutes. Finally, season with cream and thicken with a sauce thickener. Serve with bread dumplings and red cabbage.

Facebook Comments

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.

kale

Apple caramel jam