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Game goulash with boiled potatoes

    2h 30min

    Easy

Ingredientes

4 Porções
  • 50 ml Balsamic vinegar

  • 4 Folha Bay

  • 1 Colher de sopa Clarified butter

  • 1 Colher de sopa Cranberries (jarred)

  • 400 ml Dry red wine

  • 800 G Firm potatoes

  • 2 Beliscar Freshly grated nutmeg

  • 800 G Game (e.g. wild boar haunch or venison haunch)

  • 300 ml Game stock

  • 0,5 Colher de chá Ground allspice

  • 0,5 Colher de chá Ground cloves

  • 8 Unidade Juniper berries

  • 10 G Parsley

  • 6 Ramo Rosemary

  • 2 Colher de sopa Sea salt

  • 1 Colher de chá Smoked paprika

  • 600 G Spanish onions

  • 1 Colher de sopa Tomato purée

  • 1 Colher de sopa Wild honey

    European

    Meat dishes

    Histamine, Alcohol

Preparação

  • Prepare the ingredients

    Remove the sinews from the game and cut it into approx. 2.5 cm cubes. Peel and finely dice the onions. Wash the rosemary and shake dry.

  • Ingredientes

  • 800 G Game (e.g. wild boar haunch or venison haunch), 600 G Spanish onions, 6 Ramo Rosemary

  • Fry the ingredients

    Melt the clarified butter in a pan over a high heat and gradually sear the game all over. Remove the meat from the pan and sauté the onions in the same pan for 5 minutes over a medium heat. Add the tomato purée and paprika and cook for another 2 minutes.

  • Ingredientes

  • 1 Colher de sopa Clarified butter, 1 Colher de sopa Tomato purée, 1 Colher de chá Smoked paprika

  • Cook the goulash

    Return the game to the pan and deglaze everything with the port, red wine and vinegar. Pour in the game stock. Add the rosemary, spices and salt. Cover the goulash and simmer over a low heat for about 2 hours.

  • Ingredientes

  • 400 ml Dry red wine, 50 ml Balsamic vinegar, 300 ml Game stock, 4 Folha Bay, 8 Unidade Juniper berries, 0,5 Colher de chá Ground allspice, 0,5 Colher de chá Ground cloves, 2 Beliscar Freshly grated nutmeg

  • Boiled potatoes

    Wash and peel the potatoes and halve or quarter any larger ones. Place the potatoes in a large pan, cover them with cold water and add 2 tbsp salt. Put on the lid and simmer the potatoes for approx. 25 minutes until cooked through.

  • Ingredientes

  • 800 G Firm potatoes, 2 Colher de sopa Sea salt

  • Finishing touches

    Season the game goulash with salt, pepper, honey and cranberries. Wash the parsley, shake it dry and pluck the leaves. Transfer the goulash and potatoes to plates and serve garnished with fresh parsley.

  • Ingredientes

  • 1 Colher de sopa Wild honey, 1 Colher de sopa Cranberries (jarred), 10 G Parsley

Valor nutricional por porção

kcal

735

Proteína

46.76 G

Óleo/gordura

29.9 G

Hidratos de carbono

53.62 G

AutorBORA
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