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Classic Venison Goulash | Tenderly Braised with Lingonberries
(0)
130 min
Masterpiece
Gurkerl Küche
Traditionelles österreichisches Hirschgulasch aus saftigem Hirschfleisch, langsam geschmort in kräftiger Rotweinsauce mit Wurzelgemüse, Wacholderbeeren und feinen Wildpreiselbeeren. Ein herbstliches Meisterstück der heimischen Wirtshausküche.
Preparation method
Preparation & Searing
Pat the venison dry and cut into approx. 3–4 cm goulash pieces (if not already diced ready to cook). Season the meat all over with salt and freshly ground pepper. Peel the onions, garlic, carrots, and celeriac and finely dice them.
Heat the clarified butter in a heavy casserole or cast-iron Dutch oven. Sear the venison in batches over high heat until well browned on all sides. Remove the meat and keep warm on a plate.
Browning & Braising
Reduce the heat. Slowly sauté the onions in the remaining fat until golden brown. Add the carrots, celeriac, and garlic and sauté for approx. 5 minutes. Stir in the tomato paste and roast briefly until dark red and fragrant.
Chef's tip
Fluffy napkin dumplings (Serviettenknödel), spaetzle, potato croquettes, or braised red cabbage, as well as a poached pear half with lingonberries, make perfect classic side dishes.
Like any traditional goulash, venison goulash tastes even more aromatic reheated on the second day, as the flavors meld together perfectly.
Ingredients
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