Traditional Gulasch preparation made with Venison. Hearty, rich and packed with flavor, this is a great dish for sharing! It works perfectly with a side dish of Spätzle!
Gulasch is a dish you will find in various forms all around Europe. It's the perfect meat stew and also serves as a delicious sauce.
Cut meat from a 2 kg venison shoulder
Cut venison shoulder meat in small cubes
Trim, halve and peel 1 large onion
Add 2 tbsp of cooking oil to pan on high heat
Pan-roast diced venison shoulder meat until brown
Add diced onion and cook until translucent
Add 1 cup of red wine. Scrape bottom of pan and cook for 5m until wine reduces by ½
Add 1 L of beef stock. Bring to boil and simmer on low heat
Add 2 dried bay leaves
Simmer gently for 1h until meat is tender and sauce thickens
It's ready! Enjoy it accompanied by traditional Spätzle!
Yield 4 people
Venison Shoulder2 kg
Beef Stock1 L
Red Wine1 cup
Dried Bay Leaf2
Cooking Oil2 tbsp