Game goulash
X BO automatic programme game goulash
Tillredning
Sear the meat
Dab the meat dry with kitchen roll, cut it into approx. 2 cm cubes and put in the roaster. Add the salt and oil to the meat, mix well and sear in the X BO (230°C/-100% humidity, automatic programme “Game goulash” for 15 minutes.
Prepare the ingredients
In the meantime, peel and dice the onions and mix them with the tomato purée and cranberry sauce in a bowl. Once the cooking time is over, cover the meat with the mixture and cook for another 15 minutes.
Prepare the game goulash
Mix together the game stock, red wine, paprika and starch. Put the remaining spices in a spice sieve, place it in the oven with the meat and pour the liquid on top. Braise in the X BO (150°C/100% humidity, automatic programme “game goulash”) for 90 minutes. Once the cooking time is over, remove the spice sieve from the sauce, mix everything well and serve.
Pro tip
For optimum results, take the game out of the fridge approx. 1 hour before cooking. Elderberry or blueberry jam can be used instead of cranberry jam.
Preparation: 40 min.
Baking/cooking time: 2 hrs
Serves 4
- 1.2 kg game (e.g. venison)
- 15 g salt
- 50 ml sunflower oil
- 500 g onions
- 50 g tomato purée
- 100 g cranberry sauce
- 1.5 l game stock
- 500 ml red wine
- 20 g sweet paprika
- 40 g starch
- 10 black peppercorns
- 5 dried allspice berries
- 2 cloves
- 2 bay leaves
- 3 juniper berries
- 1 star anise pod
Additional items
- Roaster (approx. 28 × 40 cm)
