CookEat Recipe
Venison Goulash with Dumplings
Venison leg braised with paprika, claret, carrots and potatoes, served with six dumplings.
Method
Steps
Step 1
Heat the oven to 160°C. Cut two pounds of raw boneless venison leg into pieces one and a half inches square. Heat one tablespoon of butter in a hob-and-oven-safe casserole, add the venison, one saltspoon of salt and half a teaspoon of paprika. Brown briskly for about ten minutes, stirring, until golden.
Step 2
Stir in one tablespoon of flour, one sliced carrot and one sliced onion. Measure one gill of finished demi-glace, then loosen that measured portion with a little hot stock from the linked White Broth, made with veal and aromatics without the optional beef or poultry additions. If the demi-glace is refrigerated or thawed, bring this loosened portion to a full rolling boil, stirring, and check that it reaches at least 74°C before adding it. Add it to the casserole with one gill of claret, half a pint of hot water and half a gill of finished tomato sauce. Add one sprig of bay leaves and one saltspoon of thyme. Stir and boil for five minutes.
Step 3
Peel two medium potatoes and cut into three-quarter-inch pieces. Add them, cover the casserole and simmer gently on the hob for ten minutes. Transfer the covered casserole to the oven and cook for about forty minutes, continuing as needed until the venison and potatoes are fork-tender and thicker meat pieces reach 74°C.
Step 4
Have six actual finished poached and drained dumplings from the linked Dumplings for Stews ready while the goulash cooks, and keep them hot. Remove the bay sprig from the finished goulash and skim any excess fat from the surface.
Step 5
Transfer all the goulash to a hot serving dish, place the six cooked dumplings over it and serve promptly.
Cooked it? Rate it.
Cooked 0 times