Venison goulash in red wine sauce with mashed potatoes and apple red cabbage
Tender braised venison goulash in a rich red wine sauce is served with creamy mashed potatoes and delicately seasoned apple red cabbage. Juniper, bay leaf, thyme and a little cranberry preserve give the dish its characteristic flavor. It is especially well suited as a festive braised meal for cold days or Christmas.
Open recipe in CookClan
Ingredients
Hirschgulasch in Rotweinsauce
- 8 g Hirschfleisch
- 3 Piece Zwiebel
- 1 Piece Karotte
- 1 g Knollensellerie
- 2 Tbsp Tomatenmark
- 25 ml Rotwein
- 4 ml Wildfond
- 2 Tbsp Clarified butter
- 2 Sheet Lorbeerblatt
- 5 Piece Wacholderbeere
- 2 Sprig Thymian
- 1 tsp Preiselbeerkonfitüre
- 1 tsp Speisestärke
- Salz
- Schwarzer Pfeffer
Apfelrotkohl
- 8 g Rotkohl
- 2 Piece Apple
- 1 Piece rote Zwiebel
- 2 Tbsp butter
- 2 ml Apple juice
- 2 Tbsp Apple cider vinegar
- 1 Tbsp Zucker
- 1 Sheet Lorbeerblatt
- 2 Piece Gewürznelke
- Salz
- Pfeffer
Kartoffelpüree
- 1 g Kartoffel
- 6 g butter
- 15 ml Milch
- 1 Pinch Muskatnuss
- Salz
- Petersilie
- Thymian
Preparation
1. Prepare the meat and vegetables
Trim the venison of sinew, cut it into about 3–4 cm cubes and pat it dry. Dice the onions, carrot and celery.
2. Brown and build the base
Heat the clarified butter in a large Dutch oven and sear the meat in batches until well browned on all sides. Remove and set aside. Brown the vegetables in the drippings, then briefly toast the tomato paste.
3. Braise with red wine and stock
Deglaze with one third of the red wine and let it reduce almost completely. Repeat with the remaining wine so a dark, concentrated base develops. Return the meat to the pot and pour in the game stock. Add the bay leaves, lightly crushed juniper berries and thyme. Cover and simmer gently over low heat for about 2–3 hours until the venison is tender.
4. Strain and finish the sauce
Lift out the meat carefully and keep it warm. Remove the herbs and spices and pass the sauce through a fine sieve, pressing the vegetables lightly. Let the sauce reduce uncovered until it is rich, dark and silky. If needed, lightly thicken it with a little mixed cornstarch. Season with cranberry preserve, salt and pepper, then return the meat to the sauce and warm it through briefly.
5. Prepare the cabbage and apples
Quarter the red cabbage, remove the core and slice it into fine strips. Peel, core and coarsely grate or dice the apples. Finely chop the red onion.
6. Braise
Heat the butter in a large pot and lightly caramelize the onion with the sugar. Add the red cabbage and apples and sauté for a few minutes. Deglaze with the apple juice and apple cider vinegar. Add the bay leaf and cloves, cover and braise over low heat for about 45–60 minutes until the cabbage is tender but still has some texture. Stir occasionally and add a little water if needed.
7. Season
Season with salt and pepper.
8. Cook the potatoes
Peel the potatoes, cut them into even pieces and cook them in salted water for about 20 minutes until tender. Drain and let them steam off briefly.
9. Make the mash
Mash the potatoes with a potato masher. Add the butter and gradually pour in the warm milk until you have a light, creamy mash. Season with salt and freshly grated nutmeg.
10. Plate and serve
Arrange the mashed potatoes in the center of warmed plates. Spoon the apple red cabbage alongside and add the venison goulash with plenty of dark red wine sauce. Garnish with fresh parsley and small sprigs of thyme and serve immediately.