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Main mealBalancedBeefGame meat€€€

Venison Goulash with Red Wine and Carrot Puree

Name: Venison Goulash with Red Wine and Carrot Puree
Prep time: 30 min
Cook time: 120 min
Total time: 150 min
Yield: 4
Ingredients: 800 g Game meat, deer, ground, raw; 8 medium Onions, yellow, raw; 3 tbsp Oil, olive, extra virgin; 200 ml Alcoholic Beverage, wine, table, red, Merlot; 500 ml Soup, beef broth, cubed, prepared with water; 1 tbsp CONCENTRATED TOMATO PASTE, TOMATO; 2 clove Garlic, raw; 3 piece Juniper Berries; 1 piece Spices, bay leaf; 1 tsp Spices, marjoram, dried; 0.5 tsp Spices, pepper, red or cayenne; 1 pinch Salt, table, iodized; 13 medium Carrots, mature, raw; 150 g Potatoes, russet, without skin, raw; 30 g Butter, stick, unsalted; 0.5 tsp Ginger root, raw; 1 pinch Salt, table, iodized

Prepare a top-notch venison goulash, slowly simmered in a rich red wine sauce, served over creamy carrot puree for a perfectly balanced meal.

Prep time30 min

Cook time120 min

Total time150 min

Servings4

Recipe

For the goulash

Game meat, deer, ground, raw800 gOnions, yellow, raw8 mediumOil, olive, extra virgin3 tbspAlcoholic Beverage, wine, table, red, Merlot200 mlSoup, beef broth, cubed, prepared with water500 mlCONCENTRATED TOMATO PASTE, TOMATO1 tbspGarlic, raw2 cloveJuniper Berries3 pieceSpices, bay leaf1 pieceSpices, marjoram, dried1 tspSpices, pepper, red or cayenne0.5 tspSalt, table, iodized1 pinch

For the carrot puree

Carrots, mature, raw13 mediumPotatoes, russet, without skin, raw150 gButter, stick, unsalted30 gGinger root, raw0.5 tspSalt, table, iodized1 pinch

Large heavy-bottomed pot (cast iron),Medium-sized pot for cooking vegetables,Immersion blender,Knife and cutting board

Per servingTotal

Calories:713.8 kcal2855.1 kcal

Protein:48.9 g195.5 g

Carbohydrates:48.2 g192.7 g

Fiber:16.1 g64.3 g

Water:711.6 ml2846.2 ml

Fat:31.9 g127.6 g

Micronutrients

Sugar:23.4 g93.6 g

Saturated fat:12.4 g49.5 g

Cholesterol:176.1 mg704.5 mg

Sodium:706.8 mg2827.1 mg

Potassium:2004 mg8016 mg

Calcium:163.3 mg653 mg

Iron:8.7 mg34.7 mg

Magnesium:109.5 mg437.8 mg

Zinc:9.6 mg38.5 mg

Phosphorus:591 mg2364.1 mg

Vitamin C:35.3 mg141.1 mg

Vitamin A:1697.8 µg6791 µg

Vitamin D:0 µg0 µg

Vitamin B12:3.8 µg15.1 µg

Instructions

1Heat oil in a large pot and add the onion. Sauté the onion over low heat for at least 20–30 minutes, until it becomes completely soft and golden-brown (this is the key to a good sauce).
2Add the sliced venison and sear it over high heat until it changes color. Stir in the tomato paste, garlic, ground paprika, and all the spices (juniper berries, bay leaf, marjoram).
3Pour in the red wine and cook until the alcohol evaporates. Then add stock until the meat is covered. Reduce the heat and simmer the goulash, covered, for 1.5 to 2 hours, until the meat becomes tender.
4While the goulash is cooking, in another pot cook the carrots and potatoes in salted water until completely soft (about 20 minutes).
5Drain the vegetables, add butter and grated ginger. Blend with an immersion blender into a smooth, velvety puree. If needed, add a spoonful of the water in which the vegetables were cooked.
6Once the meat is tender, season with additional salt and pepper if needed. Serve the goulash over the carrot puree.

Nutritional benefits

Thanks to the high iron content in venison and beta-carotene (the orange pigment) in carrots, this dish supports blood formation and eye health.

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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.