Venison goulash with potato cakes

Name: Venison goulash with potato cakes (Hirschgoulasch mit Kartoffelplätzchen)
Cuisine: German
Ingredients: 800 g/1¾ lb boneless venison, cubed; 3 bay leaves; 5 juniper berries, crushed; 1 cinnamon stick; 2 onions, chopped; 10 ml/2 tsp tomato purée (paste); 10 ml/2 tsp tomato purée (paste); 300 ml/½ pint/1¼ cups red wine; 1 litre/2¾ pints/4 cups chicken stock; 250 g/9 oz brown cap (cremini) mushrooms, quartered; 15 ml/1 tbsp sour cream; 200 ml/7 fl oz/scant 1 cup gin; salt and ground white pepper; 500 g/1¼ lb floury potatoes, peeled; 3 egg yolks; 15 ml/1 tbsp flour; 50 g/2 oz/4 tbsp butter; oil for frying; salt and freshly grated nutmeg; salt and freshly grated nutmeg; small bunch chives, chopped

Hirschgoulasch mit Kartoffelplätzchen

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Food and Cooking of Germany

By Mirko Trenkner

Published 2009

About

The dark red meat and strong smell and taste of venison is very distinctive. Germany is heavily forested, so venison, wild boar and hare are on the menu throughout the country. This rich goulash is served with potato cakes.

Ingredients

800 g/1¾ lb boneless venison, cubed
3 bay leaves

Europe
Germany
Main course

Method

Rub the meat with the spices and some oil and leave overnight. Next day, heat 3-4 tbsp oil in a large pan over high heat and fry the venison for 5-6 minutes on each side. Add the chopped onion and cook for another 4-5 minutes.
Add the tomato purée, red wine and the stock to the pan and bring to the boil. Reduce the heat and simmer for 40 minutes or until the me