Venison goulash

Step 1/4

• 100 g chanterelles
• 3⅓ shallots
• 6⅔ g parsley
• ⅓ kg venison
• 1 tbsp flour

• large bowl
• cutting board
• knife

Clean the chanterelles and halve. Halve shallots. Chop parsley and set aside. In a large bowl, coat venison with flour.

Step 2/4

• ⅓ tbsp butter
• ⅔ tbsp oil

• large pot

In a large pot, heat butter over medium-high heat, and sauté the chanterelles for approx. 3 – 4 min. Remove from pot and set aside. Add oil to the pot and fry meat over high heat for approx. 5 min., until browned on all sides. Remove from pot and set aside.

Step 3/4

• ⅓ tbsp tomato paste
• 166⅔ ml red wine

Add shallots, and sauté on medium-high heat for approx. 3 min., until translucent. Add tomato paste, and deglaze with red wine. Add meat back into pot and let simmer for approx. 10 min.

Step 4/4

• 133⅓ ml beef stock
• ⅓ tsp juniper berries
• ⅔ bay leaves
• ⅔ tbsp game spice
• 1⅓ tbsp crème fraîche
• salt
• pepper
• lingonberry jam for serving
• semolina dumplings for servings

Add beef stock, juniper berries, bay leaves, and venison spice to the pot, and leave to simmer on low heat for approx. 1.5 hrs., stirring occasionally. Remove juniper berries and bay leaves. Add chanterelles and let simmer for another 15 min. Add salt and pepper to taste. Garnish with chopped parsley and crème fraîche. Serve with juniper berry marmalade and semolina dumplings. Enjoy!

Enjoy your meal!