Goulash with Mushrooms
Healthy, because
Even smarter
Roe deer goulash with mushrooms can be served more often - because the venison is comparatively low in fat and rich in protein. It also provides important vitamins and minerals, including haematopoietic iron.
Instead of normal noodles, venison goulash with mushrooms can also be served with wholemeal pasta. This provides the body with more dietary fibre to aid digestion and the meal lasts longer.
Ingredients
- Ingredients
- 800 grams Venison (from the leg)
- 500 grams mixed Wild mushroom
- 300 milliliters white wine
- 300 milliliters Game stock (from a jar)
- fresh thyme (1 tablespoon, chopped)
- fresh rosemary (1 tablespoon, chopped)
- 3 onions
- 2 garlic cloves
- 2 Tbsps vegetable oil
- 1 bay leaf
- 2 cloves
- 3 Juniper berries
- 50 grams butter
- 150 grams Crème fraiche
- salt
- freshly ground peppers
- 300 grams Tagliatelle
- 300 grams green Beans
- 2 Tomatoes
- 1 shallot
- 1 Tbsp butter
Preparation steps
Trim skin and sinews from venison, cut into bite-size cubes and season with salt and pepper.
Peel onions and chop finely.
Heat oil in a casserole dish or an oven safe pot, brown venison in portions of all sides until browned, remove from the casserole dish. Add onions to the dish, saute until translucent, squeeze garlic through press, add bay leaf, cloves and juniper berries Add venison back to the casserole dish, add game stock and white wine, cover and cook in a preheated 200°C (approximately 400°F) oven for 60 minutes.
Trim mushrooms if necessary. Cut mushrooms. Melt butter in a pan and briefly fry mushrooms, add herbs and season with salt and pepper.
Remove bay leaf, cloves and juniper berries from the casserole dish, add creme fraiche, stir, add mushrooms, allow to boil once and season with salt and pepper.
(Possibly add a little cornstarch if needed to thicken).
Rinse beans, trim and cut into about 3-4 cm (approximately 1-1 1/2 inch) long pieces.
Blanch tomatoes, peel, quarter, remove seeds and cut into small pieces.
Peel shallot and finely chop.
Cook beans in a pot of boiling, heavily salted water for approximately 8 minutes to cook, drain and rinse immediately with cold water.
Melt butter in a pan, saute shallots until translucent, add tomatoes, saute for several minutes, add beans, heat and season with salt and pepper.
Meanwhile, cook tagliatelle in a pot of boiling salted water until al dente, drain and serve with the sauce and the beans on preheated plates.
