Soft Deer Goulash in Port Wine Vegetables

Deer Goulash | Rock the Taste

The closer christmas gets, the more we fall into christmasfeelings. After the first visit of a christmasmarket everyone is in that feelings right? We are lucky enough to have three big markets just around the corner. One in Stuttgart, but that one is a little boring, one in Ludwigsburg, that is amazing and stunningly beautifull between both of the churches right on the market place. And one of the christmas highlights every year: The Medieval chritsmas market in Esslingen. Everything is kind of medieval, the meals, the cloths everything… I love it. If you visit germany sometimes in christmas time,  you should definetly give it a try.
I think everyone connects christmasmarkets with good food and mulled wine, right? So we come up with the main topic in december… the christmas dinner. Today we will present our main course of our 4 course christmas menu. The last week we had course two, a crispy char on risotto and orange sauce and as a starter two weeks ago we had a nice carrot ginger soup with honey glazed apple on top. The best meals for dinners are meals you don’t have to do a lot at the same time and when your guests are already there. So we decided to create a juicy and soft deer goulash in portwine with super soft vegetables around. As sie dishes we decided to serve some juicy red cabbage and sliced bred dumplings . You can prepare the goulash a few hours before and let it get better and better in the oven while you work on the bread dumplings. The red cabbage is already done, because you should work on that a day before, to get all the nice flavours mix up even better. So you have a lot of time for your guests and don’t have to be afraid, because most of the dishes are already done when the day of the dinner begins.
 

Perfect Side:

Apple Honey Red Cabbage

Sliced Bred Dumpling
Deer Goulash | Rock the Taste
 
Deer Goulash | Rock the Taste

Deer Goulash | Rock the Taste
 

Deer Goulash in Port Wine Vegetables
Vorbereitungszeit
30 min
Kochzeit
2 hr 30 min
Gesamtzeit
24 hr
Vorbereitungszeit
30 min
Kochzeit
2 hr 30 min
Gesamtzeit
24 hr
Zutaten
  1. 800g Deer
  2. 4 Carrots
  3. 1/2 Celery
  4. 1 Onion
  5. 2 Cloves of Garlic
  6. 1l Buttermilk
  7. 1/2l Port wine
  8. 1/2l Red wine
  9. 50g Tomato paste
  10. Salt
  11. Pepper
The Day Before
  1. Pickle the in meat in buttermilk to be able to prepare it soft and juicy the next day.
Day of Preparation
  1. Take out the meat, blot dry it and cut it into goulash pieces.
  2. Clean the vegetables, peel them and chop them roughly.
  3. Sear the meat in some oil in a roasting dish.
  4. Take the meat out and roast the vegetables.
  5. Slightly before the end give in the tomato paste and roast it with the others for a few minutes.
  6. Give in the meat and deglaze it with portwine
  7. Reduce the portwine for about 50% and give in the redwine afterwards.
  8. Stew the deer for 150minutes with closed cover and stir sometimes.
  9. In the end you can either use starch to bind it or blend a part of the vegetables to thicken the sauce.
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