Wildgulasch
Time
Preparation time: 20 min.
Cooking or baking time: 15 min.
Total preparation time: 35 min.
Wildlife is coming soon and I'm looking forward to cooking the goulash.
It's perfect if you have guests the next day and you're not sure if the deer, deer or boar is really tender. It is important that you prepare meat the day before - so please allow some time!
ingredients
- Frying oil or butter
- 1 to 1.5 kg deer or wild boar goulash
- 1 bottle of dry, full-bodied red wine
- 1/2 cup cranberry jam (alternatively, most other jams go as well)
- 1 small glass of concentrated tomato paste
- 1 cup of cream
- 3 onions, finely chopped
- 3 garlic cloves, finely chopped
Mortar these spices to a fine powder:
- 1 bar of TL salt
- black peppercorns
- 2 bay leaves (without midrib)
- 5 pimento grains
- 3-6 juniper berries (to taste)
- 1 MSP cardamom
- 1 MSP fenugreek
- 1 MSP cinnamon
- 1 MSP cocoa powder (not Kaba, but real cocoa * g *)
- 1 carnation
Fresh herbs (if you just dried them, you can also mitermörs them):
- 1 tsp thyme
- 1 teaspoon chopped rosemary needles
- 1 teaspoon chopped lovage
- also salt for seasoning the meat
preparation
- Make onions and garlic in oil or butter glassy and set aside.
- Then at maximum heat, sear the meat on all sides and salt. This may cause some water, but it will taste much better afterwards. When it's brown, add onions and garlic, as well as the mortared spices.
- Then bathe everything in 1/3 to 1/2 bottle of red wine and bring to a boil. Then turn the lid on, turn off the plate and leave the pot overnight, but at least for 8 hours. This is how the aroma develops and the meat is softened by the red wine.
- The next day you can take care of the side dishes in peace. Then you throw in the stove again and add the cream, the tomato paste, the jam and the fresh herbs. Then boil again, season and simmer a bit.
- I usually taste again with salt and pepper, red wine and jam (if there is no more when tasting, is also honey or sugar) from. The sauce must be slightly thickened and taste sweet and festive, then it is perfect.
- If the meat is not soft enough when tasting, cook it on a low flame until it is tender. But usually the red wine does that overnight :-)
The goulash tastes raw potato dumplings and red cabbage. I buy both (mea culpa!) Ready - so dumpling powder for mixing and ready-to-eat red cabbage from the bag. So the goulash and the side dishes make almost no work and you prepare with very little effort a super delicious autumn / winter dinner for guests.
One tip: Definitely make more dumplings than are actually needed - they are always cleaned off to "capture" even the last sauce residues.
Good Appetite!
