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Main mealBalancedMediterraneanGame meat€€€

Rich Venison Goulash with Root Vegetables and Modra Frankinja

Name: Rich Venison Goulash with Root Vegetables and Modra Frankinja
Prep time: 30 min
Cook time: 180 min
Total time: 210 min
Yield: 4
Ingredients: 800 g Game meat, deer, ground, raw; 800 g Onions, yellow, raw; 150 g Carrots, mature, raw; 100 g Celeriac, raw; 3 clove Garlic, raw; 2 tbsp Oil, olive, extra virgin; 300 ml Alcoholic Beverage, wine, table, red, Merlot; 500 ml Soup, beef broth, cubed, prepared with water; 1 tbsp CONCENTRATED TOMATO PASTE, TOMATO; 1 tbsp Vinegar, cider; 5 g Strawberries, raw; 2 piece Spices, bay leaf; 1 tsp Spices, thyme, dried; 1 tsp Spices, marjoram, dried; 1 tsp Spices, pepper, red or cayenne; 0.5 tsp Salt, table, iodized; 0.25 tsp Spices, pepper, black

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 time30 min

Cook time180 min

Total time210 min

Servings4

Recipe

Game meat, deer, ground, raw800 gOnions, yellow, raw800 gCarrots, mature, raw150 gCeleriac, raw100 gGarlic, raw3 cloveOil, olive, extra virgin2 tbspAlcoholic Beverage, wine, table, red, Merlot300 mlSoup, beef broth, cubed, prepared with water500 mlCONCENTRATED TOMATO PASTE, TOMATO1 tbspVinegar, cider1 tbspStrawberries, raw5 gSpices, bay leaf2 pieceSpices, thyme, dried1 tspSpices, marjoram, dried1 tspSpices, pepper, red or cayenne1 tspSalt, table, iodized0.5 tspSpices, pepper, black0.25 tsp

Large heavy-bottomed pot (cast iron),Wooden spoon,Knife and cutting board,Vegetable peeler

Per 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

1Heat 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.
2Add 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).
3Add 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.
4Return 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.
5Add stock until all the ingredients are covered. Add the juniper berries, bay leaf, thyme, and marjoram.
6Reduce 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.
7Before 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.