50 ml Balsamic vinegar
4 sheet Bay
1 tbsp Clarified butter
1 tbsp Cranberries (jarred)
400 ml Dry red wine
800 g Firm potatoes
2 pinch Freshly grated nutmeg
800 g Game (e.g. wild boar haunch or venison haunch)
300 ml Game stock
0.5 tsp Ground allspice
0.5 tsp Ground cloves
8 units Juniper berries
10 g Parsley
6 sprig Rosemary
2 tbsp Sea salt
1 tsp Smoked paprika
600 g Spanish onions
1 tbsp Tomato purée
1 tbsp Wild honey
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.
Ingredients
800 g Game (e.g. wild boar haunch or venison haunch), 600 g Spanish onions, 6 sprig Rosemary
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.
Ingredients
1 tbsp Clarified butter, 1 tbsp Tomato purée, 1 tsp Smoked paprika
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.
Ingredients
400 ml Dry red wine, 50 ml Balsamic vinegar, 300 ml Game stock, 4 sheet Bay, 8 units Juniper berries, 0.5 tsp Ground allspice, 0.5 tsp Ground cloves, 2 pinch Freshly grated nutmeg
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.
Ingredients
800 g Firm potatoes, 2 tbsp Sea salt
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.
Ingredients
1 tbsp Wild honey, 1 tbsp Cranberries (jarred), 10 g Parsley
735.5
46.76 g
29.90 g
53.62 g
