Deer Goulash

Ingredients

• 600 g deer shank without bone (or pre-cut deer goulash)
• 400 g savoy cabbage (or white cabbage)
• 2 carrots
• 1 leek stalk
• 4 dried tomatoes
• thyme
• 1 onion
• 2 tbsp oil
• Salt
• ground pepper
• 400 ml game stock
• 2 tsp starch

Instructions

1. 1.

   Pat dry the deer shank and cut into goulash-sized cubes. Clean, rinse, and chop the cabbage. Peel carrots, quarter lengthwise, and cut into ~5 cm pieces. Clean leek, wash thoroughly, and slice into rings. Slice dried tomatoes into strips. Rinse thyme and tie with kitchen twine if desired.

2. 2.

   Peel and dice onion. Heat oil in a braising pot. Brown the meat. Add the prepared vegetables and sear briefly. Season with salt and pepper. Pour in game stock and cover; simmer for 50-60 minutes over medium heat.

3. 3.

   Whisk starch into a small amount of cold water until smooth. Remove thyme. Stir starch mixture into the stock and bring to a boil while stirring. Adjust seasoning with salt and pepper again.