Venison Goulash with Potato Noodles
- For the stew
- 800 grams Venison (from the leg)
- 300 milliliters Red wine
- 300 milliliters Game stock (from a package)
- 1 tablespoon thyme
- 1 tablespoon rosemary
- 3 onions
- 2 garlic
- 3 carrots
- 2 tablespoons vegetable oil
- 1 bay leaf
- 2 cloves
- 3 Juniper berries
- 50 grams butter
- To garnish
Rinse potatoes and cook in salt water for about 30 minutes.
For the stew, remove skin and tendons from venison, cut meat into bite-size cubes and season with salt and pepper.
Peel onions and carrots and dice. Brown meat on all sides in a pot with hot oil, then remove. Cookonions in pot until translucent, then add pressed garlic, bay leaf, cloves, juniper berries and carrots. Add meat back and pour in stock and wine. Covered and cook in a preheated oven at 200°C (approximately 400°F) for 60 minutes.
Remove bay leaf, cloves and juniper berries from stew, bring to aboil again and season. Add a little starch as desired to thicken.
For the noodles, drain, rinse and peel potatoes and immediately press through a potato ricer. Leave to cool. Add eggs and as much flour and semolina flour as needed to form a malleable dough. Season with salt, nutmeg and pepper.
With floured hands, roll dough into long rolls the thickness of a finger with pointed ends.
Heat some butter in a pan and fry noodles in portions until golden brown. Keep prepared noodles warm.
Serve noodles topped with stew on warmed plates garnished with thyme.