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Venison Goulash with Sangria

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Venison Goulash with Sangria

The perfect venison goulash with sangria recipe with a picture and simple step-by-step instructions.

  • 500 g Venison goulash
  • 0,5 liter Sangria
  • 1 Onion
  • 400 g Mushrooms
  • 1 glass Mixed mushrooms
  • 1 a cup Sour cream
  • 125 g Ham cubes
  • 2 tbsp Wild cranberries
  • Clarified butter
  • Salt
  • Pepper
  • 10 Juniper berries
  • 2 Bay leaves
  • Oil
  1. Peel and dice the onion and fry it with the goulash in clarified butter, add the spices, deglaze with the sangria and simmer for about 1 hour.
  2. Sauté the mushrooms with the ham cubes in a little oil, add to the goulash with the mixed mushrooms, and simmer for another 30 minutes.
  3. Stir in the cranberries and sour cream, if necessary thicken with a sauce thickener and serve with bread dumplings and red cabbage (see my KB)
Dinner
European
venison goulash with sangria

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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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