Wild Meat Goulash
Ingredients
- Ingredients
- 1 kilogram Venison goulash (such as pig)
- 2 onions
- 2 carrots
- 750 milliliters dry Red wine
- 150 milliliters Port wine
- 1 tsp allspice
- 1 tsp Juniper berries
- 1 tsp peppercorns
- 1 bay leaf
- 2 cloves
- 2 Tbsps vegetable oil
- 1 Tbsp Tomato paste
- 2 centiliters Cognac
- salt
- peppers
- 300 grams Pearl onion
- 1 Tbsp freshly chopped thyme
- 200 grams Chanterelle
- 1 Tbsp butter
- 1 Tbsp lingonberry (from a jar)
Preparation steps
Rinse the meat, pat dry, cut as required into pieces and place in a bowl. Peel onions and carrots, cut into pieces and add to meat. Pour in red wine and Port wine so that everything is well covered. Combine allspice with juniper, peppercorns, bay leaf and cloves and place into a spice bag, add to bowl and leave covered for about 24 hours (or up to 48 hours) to marinate in the refrigerator.
Drain marinade from the meat and reserve. Pat collected meat and vegetables dry. First brown meat in hot oil on all sides. Add vegetables, fry briefly and mix in tomato paste. Deglaze with brandy and as much marinade (with the spice bag) until everything is just covered. Season with salt and pepper and simmer gently for about 1.5 hours on low heat. As required, stir in more liquid.
Peel the pearl onions.
Remove meat and pour sauce into a saucepan. Let boil down as required then add the meat, onions and thyme and cook together for about 15 minutes.
Brush and trim the mushrooms and depending on the size, leave whole or cut into pieces. Fry in hot butter until golden brown for 2-3 minutes. Season with salt and pepper. Add to goulash, spoon onto plates, season with lingonberries, salt and pepper and serve.
