Goulash with Red Cabbage and Potatoes
- For the goulash
- 800 grams Venison (from the leg)
- freshly ground peppers
- 3 onions
- 2 Tbsps vegetable oil
- 2 garlic cloves
- 300 milliliters Game stock
- 300 milliliters dry white wine
- 500 grams Chanterelle
- 2 Tbsps butter
- 150 grams Crème fraiche
Trim the skin and sinews from the meat, cut into bite-size cubes and season with salt and pepper. Peel the onions and finely chop. Brown the meat, in batches, in a Dutch oven in hot oil on all sides, remove and keep warm. Then sauté the onions in the pot until translucent and squeeze the peeled garlic through a press into the pot. Place the spices and herbs in a spice bag and add with the meat to the pan, pour in the white wine, bring to a boil, cover and simmer gently 1.25 hours, stirring occasionally.
Wipe the chanterelles, if necessary. Saute in hot butter and season with salt and pepper.
Remove the spice bag from the stew, stir in the creme fraiche and the mushrooms, bring to a boil again and season.
Serve with parsley potatoes and red cabbage, if desired.