Venison Goulash with Red Wine

1. dry the venison goulash and put it in a large bowl.

Clean and coarsely dice the carrots, dice the onion. Coarsely pound the pimento seeds in a mortar. Boil the onion, bay leaf, carrots, cloves and new spices in the red wine, cool and pour over the meat. Cover and marinate for one night.

Halve the shallots and chop the garlic. Drain the meat in a colander, reserving the marinade. Dry the meat with kitchen roll. Heat the clarified butter strongly in a large frying pan, sear the meat heartily in portions all around and place in a roasting pan with lid form.

Sauté shallots and garlic, turning, in the drippings. Add marinade and vegetables and bring to a boil. Add everything to the meat in the roasting pan and cook over medium heat with the lid closed for a total of 1 hour, half an hour, stirring frequently.

After 45 minutes, gradually add the game stock and orange marmalade. Season well with salt and pepper and cook for another 45 minutes at low temperature with the lid closed. Clean the carrots, leaving a little bit of green, and cut them diagonally in the middle. 20 minutes before the end of the cooking time, add the carrots and continue cooking with the lid closed. Coarsely chop the parsley leaves, fold into the goulash and serve with marjoram and potatoes (see following recipe).

Tip:

Instead of venison, you can also use veal.

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