Low carb€€€
Rich Venison Goulash with Root Vegetables and Modra Frankinja
Prepare a top-notch venison goulash following the traditional method, optimized for a modern healthy diet. Juicy venison in a thick, flour-free natural sauce delivers an unforgettable gourmet experience.
Prep time
30 min
Cook time
180 min
Total time
210 min
Servings
4
Recipe
Game meat, deer, ground, raw
800 gOnions, yellow, raw
800 gCarrots, mature, raw
150 gCeleriac, raw
100 gGarlic, raw
3 cloveOil, olive, extra virgin
2 tbspAlcoholic Beverage, wine, table, red, Merlot
300 mlSoup, beef broth, cubed, prepared with water
500 mlCONCENTRATED TOMATO PASTE, TOMATO
1 tbspVinegar, cider
1 tbspStrawberries, raw
5 gSpices, bay leaf
2 pieceSpices, thyme, dried
1 tspSpices, marjoram, dried
1 tspSpices, pepper, red or cayenne
1 tspSalt, table, iodized
0.5 tspSpices, pepper, black
0.25 tspPer servingTotal
Calories:564.4 kcal2257.4 kcal
Protein:47 g187.9 g
Carbohydrates:29.3 g117.1 g
Fiber:6.9 g27.6 g
Water:572.2 ml2288.9 ml
Fat:22.1 g88.3 g
Micronutrients
Sugar:15.3 g61.1 g
Saturated fat:8.1 g32.2 g
Cholesterol:160 mg640 mg
Sodium:788 mg3151.8 mg
Potassium:1432 mg5728.1 mg
Calcium:144.5 mg577.9 mg
Iron:10 mg39.9 mg
Magnesium:91.6 mg366.2 mg
Zinc:9.3 mg37.1 mg
Phosphorus:547.5 mg2190.1 mg
Vitamin C:24.3 mg97.3 mg
Vitamin A:347 µg1387.8 µg
Vitamin D:0 µg0 µg
Vitamin B12:3.8 µg15 µg
Instructions
1
Heat oil in a large pot. Pat the venison dry with a paper towel and quickly sear it in two batches over high heat until browned. Remove the meat from the pot and set it aside.
2
Add the onion to the same pot. Sauté slowly over medium heat for at least 15–20 minutes, until completely soft and golden-brown (caramelization is key for flavor and thickness).
3
Add the grated carrot and celery. Sauté for another 5 minutes, then stir in the garlic and tomato paste. Once the garlic becomes fragrant, sprinkle in the ground paprika and stir quickly.
4
Return the meat to the pot along with any juices that have collected. Pour in the wine vinegar and red wine. Cook for 5 minutes to let the alcohol evaporate.
5
Add stock until all the ingredients are covered. Add the juniper berries, bay leaf, thyme, and marjoram.
6
Reduce the heat to a minimum, cover the pot, and let the goulash simmer slowly for 2.5 to 3 hours. The meat should become tender enough to fall apart with a fork, and the onion should completely break down into a thick sauce.
7
Before finishing, season the goulash with salt and pepper. If the sauce is too thick, add a bit more stock; if it's too thin, uncover the pot and cook for another 15 minutes over higher heat.
Nutritional benefits
Venison is an exceptional source of clean protein and iron with a low fat content, while juniper berries and spices in this dish support digestion and have anti-inflammatory effects.
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About the recipe
Nutritional values are calculated per standard 100 g. This allows you to compare different foods more easily and have better control over your intake if you weigh your food.