Game goulash with boiled potatoes

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

Peel and finely dice the onions.

Składniki

800 G game meat, 600 G Spanish onions, 6 Oddział 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.

Składniki

1 Łyżka stołowa clarified butter, 1 Łyżka stołowa tomato purée, 1 Łyżeczka 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.

Składniki

400 ml red wine (dry), 50 ml port, 50 ml balsamic vinegar, 300 ml game stock, 4 Liść bay leaves, 8 Sztuka juniper berries, 0,5 Łyżeczka ground allspice, 0,5 Łyżeczka ground cloves, 2 Szczypta nutmeg, 1 Szczypta sea salt, 1 Szczypta ground pepper

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.

Składniki

800 G potatoes (firm), 2 Łyżka stołowa 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.

Składniki

1 Szczypta sea salt, 1 Szczypta ground pepper, 1 Łyżka stołowa wild honey, 1 Łyżka stołowa cranberries (from a jar), 10 G parsley