Venison Goulash

A hunting specialty that attracts both gourmets and those eager for new flavors with its uniqueness.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 120 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 1 kg Game meat, roe deer, fresh

  • 1 kg Onion, raw

  • 4 pods Garlic, fresh

  • 100 g Oil, plant, sunflower

  • 1 spoon Wheat flour, white, multi-purpose

  • 20 g Tomato sauce, without salt

  • 20 g Bell pepper, red, fresh

  • 2 dl Water

  • 1 spoon Spices, pepper, black

  • 2 piece Spices, bay (leaves)

  • 1 spoon Salt, table

marinada

  • 3 teaspoons Oil, olive

  • 3 teaspoons Vinegar, red wine

  • 1 piece Onion, raw

  • 1 piece Carrot, fresh

  • 1 spoon Spices, pepper, black

  • 1 piece Spices, bay (leaves)

  • 1 piece Juice, lemon

Steps

  1. Wash and peel the onion, carrot, and lemon. Chop the onion into smaller pieces, and slice the carrot and lemon into rings. In a large bowl, combine the chopped onion, sliced carrot and lemon, a tablespoon of juniper berries, a bay leaf, vinegar, and oil. Mix the ingredients well.

  2. Wash and dry the meat. Cut it into three-centimeter cubes. Add it to the bowl with the marinade and mix well. Let the meat marinate overnight.

  3. Peel the onion and slice it thinly or chop it finely. Peel and chop the garlic. Heat a pot with oil. Once the oil is hot, add the onion and salt it. Add the finely chopped garlic. Stir the onion and garlic constantly while frying until the onion becomes translucent and releases its juices. Be careful not to burn it, as it will become bitter.

  4. Sprinkle the fried onion and garlic with flour and mix. While stirring constantly, add tomato paste and ground red paprika. Add the meat cubes to the pot and stir until the meat browns but does not overcook. Pour in water, add juniper berries and bay leaves, mix well, and cover the pot with a lid. Reduce the heat and simmer very slowly for two to three hours, or until all the onion dissolves into the sauce and the meat becomes tender. Stir the goulash several times during cooking.

Nutrition Information (Per 100g)

  • Calories: 131.55 kcal
  • Fat: 7.42 g
    • Saturated Fat: 1.7 g
  • Carbohydrates: 5.81 g
    • Sugars: 1.95 g
  • Protein: 9.29 g
  • Fiber: 0.71 g

Advice

Instead of water, you can use red wine for the sauce. For a slightly spicier flavor, you can add two tablespoons of mustard to the marinade.