Main · National
Hirschgulasch
Venison goulash — wild deer slow-braised with juniper berries, red wine, and wild mushrooms.
D DairyC Celery
Ingredients
- 1kg venison shoulder, cubed
- 400g onions, diced
- 6 juniper berries, crushed
- 200ml red wine
- 300ml game or beef stock
- 200g wild mushrooms
- 2 tbsp lard
- 1 tbsp tomato paste
Method
- Brown venison in batches in hot lard. Remove and set aside.
- Saute onions until golden. Add juniper berries and tomato paste, cook 1 minute.
- Deglaze with red wine and reduce by half. Add stock and venison.
- Simmer covered for 1.5-2 hours. Add mushrooms in the last 20 minutes.
- Serve with Semmelknödel or Spatzle and braised red cabbage.