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Spicy Game Goulash

A classic game goulash, prepared with red wine, root vegetables and fresh herbs. Ideal for cold winter days and special occasions.

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Ingredients

number of servings
4
  • 800 g Game meat (deer, roe or wild boar) Added to
  • 200 g Onions Added to
  • 2 tbsp butter Added to
  • 200 g carrots Added to
  • 100 g celery Added to
  • 1 Piece Garlic clove Added to
  • 350 ml red wine Added to
  • 350 ml Game stock Added to
  • 2 Piece Bay leaves Added to
  • 1 Teaspoon Juniper berries Added to
  • 1 Pinch salt Added to
  • 1 Pinch black pepper Added to
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Directions

120 min.
1. Step

To prepare the wild stew, cut the game meat into approximately 2 cm cubes. Peel the onions, carrots, and celery and cut into coarse cubes. Finely chop the garlic.

2. Step

Heat the butter in a large pot and brown the meat in it all around. Remove the meat from the pot and set it aside.

3. Step

Fry the onions, carrots, celery, and garlic in the same pot until they are soft. Return the meat to the pot.

4. Step

Add the red wine, the game stock, the bay leaves and the juniper berries, and bring everything to a boil. Reduce the heat and allow the goulash to simmer for 2 hours.

5. Step

Season the venison goulash with salt and pepper and serve.

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