Venison Goulash in Red Wine
Venison marinated overnight in red wine and herbs, then braised slowly until it falls apart, with bacon and seared mushrooms folded in at the end.
Ingredients16
- Onions2 Stk.
- Carrots2 Stk.
- Garlic Cloves2 Stk.
- Rosemary1 sprig
- Thyme1 Bund
- Bay Leaves2 Stk.
- Peppercorns10 Stk.
- Venison (Stew Meat)750 g
- Red Wine200 ml
- Shallots125 g
- Bacon100 g
- Oil2 EL
- Cognac1 splash
- Flour1 EL
- Mushrooms250 g
- Butter1 EL
Instructions
- 1
Marinate the venison with the vegetables, herbs, spices, and red wine in the refrigerator for 12 hours.
- 2
Lift the meat out of the marinade, pat it dry, and sear it hard in hot fat until it is browned all over.
- 3
Deglaze with cognac, dust the meat with flour, and let it braise gently in the marinade liquid for an hour.
- 4
Fold in the bacon and shallot mixture along with mushrooms browned in a separate pan, then taste and season one last time.
NutritionPer serving
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Note
This recipe was generated or edited automatically with AI and has not been reviewed by an editor. Ingredients, quantities, times, nutritional values and information on allergens or diets can be wrong or incomplete. If you have allergies or intolerances, always check the product labels yourself. This is not nutritional or health advice.
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