Venison Goulash with Pretzel Dumplings and Brussels Sprouts and Chestnuts Vegetables

Wash the fresh venison goulash and pat dry, put the coconut fat in the roasting pan and heat it up; Fry the venison goulash vigorously on both sides.

Preheat the oven to 160 - 180 ° C, deglaze the roasted venison goulash with the game stock and add red wine, port wine and cream.

Chop the onions and add to the goulash with the game spices: stir vigorously. Place the roaster in the oven and simmer for 4 hours: stir occasionally.

The cooking test should be made after approx. 3 hours; use the reduced liquid as a sauce.

Cut the pretzels into ½ - 1 cm pieces and place in a large bowl; Put 4 eggs on top and mix; then bring the milk to the boil, season with salt, pepper and nutmeg. Add the slightly cooled milk to the pretzel and carefully fold in, taking care not to crush the pieces.

Peel and dice the onions, sauté in the butter until translucent, wash and chop the parsley and add to the dumpling mixture with the onions.

2 Spread out sheets of aluminum foil side by side on the table and cover with cling film; Grease the foil with oil and spread the dumpling mixture with wet hands on the cling film and form into a roll. First roll the rolls into the cling film and only then into the aluminum foil, press the ends and twist them in, so that a firm roll is created, i.e. twist very tightly; repeat the process with the remaining mass.

Cook the dumpling rolls in a large saucepan with boiling water for about 40 minutes, then lift the rolls out, wrap them out of the foil, cut them into slices and fry them briefly in butter.

Clean the Brussels sprouts and cook in salt water until they are firm to the bite.

Put the chestnuts in the vacuum pack in hot water for 15 minutes.

Toss the finished vegetables in butter and season with salt and nutmeg.