Cooking Level: ★★★☆☆
1kg Venison leg boneless, diced
1kg Organic brown onion, diced
1kg Organic carrots, diced
3 cloves of Garlic, peeled
200ml Cooking red wine
1ltr Organic beef broth
60g Tomato paste
25g Paprika powder sweet
1tsp Cinnamon powder
1 tsp Cloves powder
2pcs Bay leaves
20 g Cranberry sauce
1 sprig of Thyme, finely chopped
Add the onions to a large pot with the oil and let the onions sweat until translucent.
Add the carrots and the garlic cloves and sweat for another minute.
Add the tomato paste, paprika, cinnamon, clove and stir for 2-3 minutes over high Heat.
Pour in the red wine and let reduce to half
Fill up the pot with the beef broth and place the venison cubes in the pot.
Add the bay leaves, cover with some water if necessary. Let it simmer over medium heat for 90 minutes.
Thicken with corn starch if needed
Season with salt and pepper to taste and add your cranberry sauce and thyme
Serve in the pot on the table
SOUTH STREAM TIPS
A very hearty dish and typically for the cool season in Europe. Usually served with potato dumplings or even pasta and red cabbage on the side. You can also use another game meat such as wild boar for this goulash. A nice full bodied glass of red wine will round up this hearty meal.