600 g Spanish onions
50 ml balsamic vinegar
4 sheet bay leaves
1 tbsp clarified butter
1 tbsp cranberries (from a jar)
800 g game meat
300 ml game stock
0.5 tsp ground allspice
0.5 tsp ground cloves
8 units juniper berries
2 pinch nutmeg
10 g parsley
2 pinch pepper (ground)
50 ml port
800 g potatoes (firm)
400 ml red wine (dry)
6 sprig rosemary
2 pinch sea salt
2 tbsp sea salt
1 tsp smoked paprika
1 tbsp tomato purée
1 tbsp wild honey
Remove the sinews from the meat and cut it into about 2.5 cm cubes.
Peel and finely dice the onions.
Ingredients
800 g game meat, 600 g Spanish onions, 6 sprig rosemary
Melt the clarified butter in a large pan over a medium heat. Sear the meat all over. Take the meat out of the pan.
Sauté the onions in the same pan for 5 minutes over a medium heat. Add the other ingredients and fry for 2 minutes.
Ingredients
1 tbsp clarified butter, 1 tbsp tomato purée, 1 tsp smoked paprika
Put the meat back in the pan and deglaze with the red wine, port and vinegar. Pour in the game stock.
Wash the rosemary and shake it dry. Add the rosemary and spices.
Cover the goulash and simmer over a low heat for about 2 hours.
Ingredients
400 ml red wine (dry), 50 ml port, 50 ml balsamic vinegar, 300 ml game stock, 4 sheet bay leaves, 8 units juniper berries, 0.5 tsp ground allspice, 0.5 tsp ground cloves, 2 pinch nutmeg, 1 pinch sea salt, 1 pinch pepper (ground)
Peel and halve the potatoes, or quarter them if necessary. Place the potatoes in a large pan, cover them with water and add salt.
Put on the lid and simmer the potatoes for about 25 minutes until done.
Ingredients
800 g potatoes (firm), 2 tbsp sea salt
Season the game goulash with salt, pepper, honey and cranberries. Wash the parsley, shake it dry and finely chop it.
Plate up the goulash and potatoes and serve garnished with parsley.
Ingredients
1 pinch sea salt, 1 pinch pepper (ground), 1 tbsp wild honey, 1 tbsp cranberries (from a jar), 10 g parsley
756
46.84 g
29.92 g
55.38 g
