Venison Goulash with Baked Carrots
Venison goulash with baked carrots - You should not miss this spicy classic! Photo: Iris Lange-Fricke
Healthy, because
Even smarter
Nutritional values
Game meat has health advantages over conventional meat, with a higher content of unsaturated fatty acids, especially omega-3 fatty acids, which supports a healthy cardiovascular system.
If you don't enjoy venison, you can prepare this delicious stew with beef instead.
(Percentage of daily recommendation)
| Calorie | 491 cal. | (23 %) | ||
| Protein | 45 g | (46 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 32 g | (21 %) | ||
| Sugar added | 11 g | (44 %) | ||
| Roughage | 11.4 g | (38 %) |
| Vitamin A | 4.2 mg | (525 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 4.4 mg | (37 %) | ||
| Vitamin K | 67 μg | (112 %) | ||
| Vitamin B₁ | 0.8 mg | (80 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 10.6 mg | (88 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 88 μg | (29 %) | ||
| Pantothenic acid | 2.6 mg | (43 %) | ||
| Biotin | 14.7 μg | (33 %) | ||
| Vitamin B₁₂ | 2 μg | (67 %) | ||
| Vitamin C | 18 mg | (19 %) | ||
| Potassium | 1,848 mg | (46 %) | ||
| Calcium | 115 mg | (12 %) | ||
| Magnesium | 95 mg | (32 %) | ||
| Iron | 7.1 mg | (47 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 7.5 mg | (94 %) | ||
| Saturated fatty acids | 5.1 g | |||
| Uric acid | 290 mg | |||
| Cholesterol | 130 mg | |||
| Complete sugar | 70 g |
Ingredients
- Ingredients
- 36 ozs carrots
- 6 ozs Celery root
- 2 red onions
- 4 Tbsps Canola oil
- 28 ozs Venison (cut into cubes; alternatively beef cubes)
- 2 Tbsps Tomato paste
- 4 Tbsps Red wine
- 14 ozs beef or Vegetable broth
- salt
- peppers
- 1 tsp Juniper berries
- 1 bay leaf
- 8 ozs Cranberry (frozen)
- 4 Tbsps honey
- ½ tsp ground Cumin
- ¾ oz Dark chocolate (at least 70 % cocoa content)
Preparation steps
Clean, wash and dice 2 carrots. Clean, peel and dice the celery. Peel onions, 1⁄2 put onion aside, cut the rest into slices.
Heat 2 tablespoons of oil in a pot. Add onions, diced carrots and celery and fry over medium heat. Add the meat and fry until it gets color; stir and scrape the roasted ingredients off the bottom. Add the tomato paste and let it caramelize while stirring, this will brown the tomato paste slightly and give the goulash a nice brown color.
Deglaze with red wine and let it simmer at low heat, stirring occasionally. Pour in about 10 ounces of stock and season with salt, pepper and add juniper berries and bay leaf. Let simmer at low heat for about 2 hours, stirring occasionally.
In the meantime, cut the onion into cubes. Heat 1 tablespoon of oil in a pot. Sauté the diced onion for 2 minutes at medium heat. Add cranberries and 2 tbsp honey and simmer for 7 minutes. Season with salt and pepper. Set the pot aside.
1⁄2 Hour before the end of cooking, peel the remaining carrots, wash them, cut them in half lengthwise, put them in an oven dish and sprinkle them with the remaining honey and oil. Season with salt, pepper and cumin. Bake carrots in a preheated oven at 400°F for about 20 minutes.
Add the chocolate to the goulash and let it melt. Season goulash with salt and pepper and serve with baked carrots and cranberries.
