Bohemian venison goulash with mushrooms
A celebratory stew of mushrooms, root vegetables and dried fruit, deepened with red wine and Kikkoman Soy Sauce. Served with dumplings, this rich, sweet and savoury goulash makes a perfect winter feast.
Ingredienser
For the goulash:
For the dumplings:
Also:
Förberedelse
Steg 1
600 g venison, diced – 125 g diced bacon – 2 msk vegetable oil – 1 red pepper – 2 carrots – 2 parsnips – 2 onions – 1 garlic clove
Heat the oil in a casserole or heavy-based pan and brown the venison and bacon for 8 to 10 minutes. Dice the pepper, carrots, parsnips and onions, finely chop the garlic and add to the pan. Fry for about 8 minutes, stirring occasionally.
Steg 2
200 g mushrooms (e.g. chanterelles, porcini, button mushrooms) – 10 g dried porcini – 8 prunes – 2 msk tomato purée – 200 ml red wine – 500 ml game stock – 6 msk Kikkoman naturligt bryggd sojasås – ¼ tsk caraway seeds (whole or ground) – 2 bay leaves – 4 allspice berries – 4 juniper berries
Cut the fresh mushrooms into pieces about 2 cm across, soak and chop the dried porcini, dice the prunes into 1 cm cubes and add everything to the goulash. Sauté briefly, then stir in the tomato purée and cook for a moment. Pour in the red wine, game stock and Kikkoman Soy Sauce. Add the caraway, bay leaves, allspice and juniper berries, bring to the boil, then cover and simmer for about 1½ hours, stirring occasionally.
Steg 3
1 slice of dark bread or toast – 250 g plain flour – ½ tsk salt – 125 ml milk – ½ cube fresh yeast (21 g) – ½ tsk sugar – 1 egg yolk
Cut the bread into cubes. Mix the flour, salt, milk, crumbled yeast, sugar and egg yolk into a smooth dough. Fold in the bread cubes, cover and leave to rise in a warm place for about 1 hour. Shape the dough into a long roll and steam over hot water or in a steamer insert for about 20 minutes.
Steg 4
1 skiva of dark bread – ¼ tsk freshly ground pepper – ¼ tsk chilli powder – ½ tsk dried marjoram – ¼ knippe flat-leaf parsley
Trim the crusts from the bread and tear the bread into small pieces. Use it to thicken the goulash, then season with the pepper, chilli powder and marjoram. Wash and dry the parsley, then pick off the leaves. Slice the dumpling roll, arrange on plates with the goulash, garnish with the parsley and serve.
Tip:
Homemade spaetzle also make an excellent side dish with this goulash.
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600 g venison, diced – 125 g diced bacon – 2 msk vegetable oil – 1 red pepper – 2 carrots – 2 parsnips – 2 onions – 1 garlic clove
Heat the oil in a casserole or heavy-based pan and brown the venison and bacon for 8 to 10 minutes. Dice the pepper, carrots, parsnips and onions, finely chop the garlic and add to the pan. Fry for about 8 minutes, stirring occasionally.
200 g mushrooms (e.g. chanterelles, porcini, button mushrooms) – 10 g dried porcini – 8 prunes – 2 msk tomato purée – 200 ml red wine – 500 ml game stock – 6 msk Kikkoman naturligt bryggd sojasås – ¼ tsk caraway seeds (whole or ground) – 2 bay leaves – 4 allspice berries – 4 juniper berries
Cut the fresh mushrooms into pieces about 2 cm across, soak and chop the dried porcini, dice the prunes into 1 cm cubes and add everything to the goulash. Sauté briefly, then stir in the tomato purée and cook for a moment. Pour in the red wine, game stock and Kikkoman Soy Sauce. Add the caraway, bay leaves, allspice and juniper berries, bring to the boil, then cover and simmer for about 1½ hours, stirring occasionally.
1 slice of dark bread or toast – 250 g plain flour – ½ tsk salt – 125 ml milk – ½ cube fresh yeast (21 g) – ½ tsk sugar – 1 egg yolk
Cut the bread into cubes. Mix the flour, salt, milk, crumbled yeast, sugar and egg yolk into a smooth dough. Fold in the bread cubes, cover and leave to rise in a warm place for about 1 hour. Shape the dough into a long roll and steam over hot water or in a steamer insert for about 20 minutes.
1 skiva of dark bread – ¼ tsk freshly ground pepper – ¼ tsk chilli powder – ½ tsk dried marjoram – ¼ knippe flat-leaf parsley
Trim the crusts from the bread and tear the bread into small pieces. Use it to thicken the goulash, then season with the pepper, chilli powder and marjoram. Wash and dry the parsley, then pick off the leaves. Slice the dumpling roll, arrange on plates with the goulash, garnish with the parsley and serve.
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