Deer goulash with garlic, onions and herbs

4 persons | 120 minutes

Deer goulash turns out very tender and tastes great. The delicate game dish is a dream, especially in the cold season. The long braising activates the herbs and spices and unfolds the wonderful aroma.

Rating: Ø 5 ( 3 votes )
Deer goulash with garlic
Deer goulash with garlic

4 persons | 120 minutes

Deer goulash turns out very tender and tastes great. The delicate game dish is a dream, especially in the cold season. The long braising activates the herbs and spices and unfolds the wonderful aroma.

Rating: Ø 5 ( 3 votes )

Ingredients

  • 500g venison, boned
  • 3 tbsp olive oil
  • 3 cloves garlic
  • 1 onion, large
  • 2 tbsp butter
  • 200ml broth
  • Allspice, to taste
  • Black pepper, to taste
  • 1 tsp Sugar
  • 1 tsp Provençal herbs

Instructions

  1. Wash, dry and dice the meat.
  2. Heat the olive oil in a roasting pan and brown the venison.
  3. Peel and chop the garlic and onion and sauté lightly in butter.
  4. Then mix with the meat.
  5. The Pour the broth over the meat.
  6. Add the allspice, coarse pepper and sugar.
  7. Let the goulash simmer over a low heat for about 90 minutes.
  8. Stir in the Provençal herbs.
  9. Season the venison goulash with salt and pepper and serve.

Utensils

  • knife
  • cutting board
  • pan
  • roaster
  • spatula