Venison goulash
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ingredients
1 dl oil 4 pcs onion 1 tbsp red pepper 5 pcs juniper berries 5 pcs whole black peppercorns 2 tsp crushed cumin 3 pcs bay leaf 800 g roe deer leg 2 tbsp tomato puree 1 tbsp chilli paste 6 garlic cloves 1 litre mushroom broth 1 tsp salt 4 pcs potato
progress in the video above
1.
In a large saucepan, heat the oil along with the chopped onions and sauté until soft
2.
Sprinkle with red pepper and stir well to coat the onions and to prevent the peppers from burning and turning bitter.
3.
Add juniper, whole black pepper and bay leaf. Stir.
4.
Add the chopped venison leg and stir until just tender.
5.
Add the tomato puree to the mixture along with the chilli paste and the strained garlic and stir again.
6.
Pour in the stock so that the meat is covered.
7.
Add the diced potatoes and season with salt.
8.
Stir, bring to a boil, then reduce the heat so that the stew cooks very slowly for about 2.5-3 hours.
9.
Serve.