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Game goulash with boiled potatoes

Name: Game goulash with boiled potatoes
Yield: 4
Cuisine: European
Ingredients: 800 G game meat; 600 G Spanish onions; 6 Gren rosemary; 1 Spiseskefuld clarified butter; 1 Spiseskefuld tomato purée; 1 Teskefuld smoked paprika; 400 ml red wine (dry); 50 ml port; 50 ml balsamic vinegar; 300 ml game stock; 4 Blad bay leaves; 8 styk juniper berries; 0.5 Teskefuld ground allspice; 0.5 Teskefuld ground cloves; 2 Knibe nutmeg; 1 Knibe sea salt; 1 Knibe ground pepper; 800 G potatoes (firm); 2 Spiseskefuld sea salt; 1 Knibe sea salt; 1 Knibe ground pepper; 1 Spiseskefuld wild honey; 1 Spiseskefuld cranberries (from a jar); 10 G parsley

3h 10min

easy

Ingredienser

4 Portioner

600 G Spanish onions
50 ml balsamic vinegar
4 Blad bay leaves
1 Spiseskefuld clarified butter
1 Spiseskefuld cranberries (from a jar)
800 G game meat
300 ml game stock
0.5 Teskefuld ground allspice
0.5 Teskefuld ground cloves
2 Knibe ground pepper
8 styk juniper berries
2 Knibe nutmeg
10 G parsley
50 ml port
800 G potatoes (firm)
400 ml red wine (dry)
6 Gren rosemary
2 Knibe sea salt
2 Spiseskefuld sea salt
1 Teskefuld smoked paprika
1 Spiseskefuld tomato purée
1 Spiseskefuld wild honey

European

meat dishes

sulphur dioxide/sulphites, celeriac

histamine, alcohol

Forberedelse

Prepare the ingredients
Remove the sinews from the meat and cut it into about 2.5 cm cubes.

Peel and finely dice the onions.
Ingredienser
800 G game meat, 600 G Spanish onions, 6 Gren rosemary

Sauté the ingredients
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.
Ingredienser
1 Spiseskefuld clarified butter, 1 Spiseskefuld tomato purée, 1 Teskefuld smoked paprika

Cook the goulash
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.
Ingredienser
400 ml red wine (dry), 50 ml port, 50 ml balsamic vinegar, 300 ml game stock, 4 Blad bay leaves, 8 styk juniper berries, 0,5 Teskefuld ground allspice, 0,5 Teskefuld ground cloves, 2 Knibe nutmeg, 1 Knibe sea salt, 1 Knibe ground pepper

Cook the potatoes
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.
Ingredienser
800 G potatoes (firm), 2 Spiseskefuld sea salt

Finishing touches
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.
Ingredienser
1 Knibe sea salt, 1 Knibe ground pepper, 1 Spiseskefuld wild honey, 1 Spiseskefuld cranberries (from a jar), 10 G parsley