600 G Spanish onions
50 ml balsamic vinegar
4 Blad bay leaves
1 Matsked clarified butter
1 Matsked cranberries (from a jar)
800 G game meat
300 ml game stock
0.5 Tesked ground allspice
0.5 Tesked ground cloves
2 Nypa ground pepper
8 Stycken juniper berries
2 Nypa nutmeg
10 G parsley
50 ml port
800 G potatoes (firm)
400 ml red wine (dry)
6 Gren rosemary
2 Nypa sea salt
2 Matsked sea salt
1 Tesked smoked paprika
1 Matsked tomato purée
1 Matsked wild honey
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
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 Matsked clarified butter, 1 Matsked tomato purée, 1 Tesked 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.
Ingredienser
400 ml red wine (dry), 50 ml port, 50 ml balsamic vinegar, 300 ml game stock, 4 Blad bay leaves, 8 Stycken juniper berries, 0,5 Tesked ground allspice, 0,5 Tesked ground cloves, 2 Nypa nutmeg, 1 Nypa sea salt, 1 Nypa 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.
Ingredienser
800 G potatoes (firm), 2 Matsked 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.
Ingredienser
1 Nypa sea salt, 1 Nypa ground pepper, 1 Matsked wild honey, 1 Matsked cranberries (from a jar), 10 G parsley
756
46.84 G
29.92 G
55.38 G
