Venison Goulash with Mushrooms and Hazelnut Sparrows

A delicious mushroom dish for any occasion!

Preparation (about 55 min):

Deer goulash (thumb-sized pieces) sprinkle with ground juniper berries, peppercorns, cloves, star anise and add bay leaves. Drizzle with a tiny bit of oil, cover with cling film, aromatize in the refrigerator for three to four hours or preferably overnight. Rub mushrooms well with kitchen paper and cut into quarters.

Fry onions in hot olive oil together with the meat and sprinkle with brown sugar. Caramelize briefly, add paradeis pulp and fry briefly. Dust with flour, fold in and extinguish with currant juice. Then fill up with game stock, let it boil and simmer for 35 to 40 minutes. Finally, add the cranberries and cranberries.

Sauté mushrooms briefly in hot olive oil and fold into goulash.

Mix well flour with salt, hazelnuts, eggs, pepper, a little water and a little oil. Whip everything into a viscous dough until it “bubbles”. Put the dough through the spaetzle press or plane into lightly salted water. Bring the spaetzle to a boil, remove with a slotted spoon and drain. Sauté in hot olive oil and season with colored pepper and salt. Arrange goulash on a plate, pile sparrows next to it and garnish with mint.

Related Recipes:

Broccoli Ham SpaetzleFor the broccoli and ham spaetzle, first prepare the spaetzle. For this, briefly mix the melted butter with 2... Saddle of Venison in Salt Crust with Wild Mushroom GoulashPreparation of the sauce: Cut bacon and vegetables into small cubes. Fry the bones with the bacon, then add... Egg Spaetzle with Tomatoes and SpinachFor the egg spaetzle with tomatoes and spinach, cook the fresh spaetzle in salted water, then strain. Put some... Spaetzle Au GratinFor spaetzle au gratin, cook the spaetzle and strain. Mix sour cream, eggs and cheese well and season with... Plum GoulashFor the plum goulash, soak soy cubes in water for about ½ hour. Peel onions, cut into eighths and fry in oil... Mussels in Tomato Mousse in a Nest of Leek SparrowsFor the sparrows, prepare eggs, flour, egg yolks, milk, salt and pepper to a thick liquid dough and scrape... Venison Goulash with Red Wine1. dry the venison goulash and put it in a large bowl. Clean and coarsely dice the carrots, dice the onion... Quick Cheese SpaetzleFor quick cheese spaetzle, cook the spaetzle according to package instructions, drain and layer alternately... Fisole GoulashFor the Fisole Goulash, first dice the bacon and onion and fry well in the hot oil. Add tomato paste and... Potato GoulashFor the potato goulash, finely chop the onions, cut the Braunschweiger into small cubes and the potatoes into...