Deer Goulash with Bread Dumplings

Name: Deer Goulash with Bread Dumplings
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 45 min
Yield: 4
Cuisine: German
Ingredients: 800 g deer meat (from shoulder or hindquarter); 2 carrots; 0.25 knollensellerie; 500 g onions; 1 Garlic clove; 2 tbsp plant oil; 1 tbsp Tomato Paste; 200 ml dry red wine; 600 ml game stock; 2 Bay leaves; 4 juniper berries; 2 allspice berries; 0.5 tsp Peppercorns; 1 piece lemon zest; 500 g bread dumpling dough; 200 ml milk; 1 onion; 1 bunch parsley; 1 tbsp butter; Salt; pepper (from grinder); Nutmeg (freshly grated); 2 Eggs; bread crumbs (as needed); 3 tbsp crème fraîche; 2 tbsp lingonberry jam

Prep: 30min

| Servings: 4 | Cook: 2h

Wild goulash with bread dumplings is a recipe featuring fresh ingredients from the deer category. Try this and other recipes from Spoonsparrow!

Ingredients

800 g deer meat (from shoulder or hindquarter)
2 carrots
0.25 knollensellerie
500 g onions
1 Garlic clove
2 tbsp plant oil
1 tbsp Tomato Paste
200 ml dry red wine
600 ml game stock
2 Bay leaves
4 juniper berries
2 allspice berries
0.5 tsp Peppercorns
1 piece lemon zest
500 g bread dumpling dough
200 ml milk
1 onion
1 bunch parsley
1 tbsp butter
Salt
pepper (from grinder)
Nutmeg (freshly grated)
2 Eggs
bread crumbs (as needed)
3 tbsp crème fraîche
2 tbsp lingonberry jam

Instructions

1.
Wash the meat, pat dry and cut into 2 cm cubes. Peel and dice the vegetables into 1 cm cubes. Separate the onions from the garlic and finely chop them.
2.
In a hot pan with oil brown the meat in batches all around and set aside. Add the vegetables, onions, and garlic to the pan and sauté. Stir in tomato paste, deglaze with wine and let it reduce slightly. Pour in the stock, return the meat, and simmer over medium heat for about 1½–2 hours.
3.
Place the spices in a spice bag and add to the goulash after about 40 minutes.
4.
Meanwhile, place the bread dough in a large bowl. Bring milk to a boil and pour over the dough. Let it sit for about 15 minutes.
5.
Peel and finely dice the onion. Rinse parsley, shake dry, pluck leaves, and chop finely. Sauté onions in hot butter until translucent, remove from heat, mix in parsley, and add to the bread dough. Season with salt, pepper, and nutmeg. Beat in eggs and knead everything well by hand. If necessary, add a little more breadcrumbs to make the mixture workable.
6.
Bring a large pot of salted water to a boil. Wet your hands and shape dumplings from the dough. Once all are formed, carefully drop them into the boiling water and lower the heat. Let them simmer for about 20 minutes.
7.
Stir in crème fraîche and lingonberry jam into the goulash, season with salt and pepper, and remove the spice bag.
8.
When the dumplings float to the surface and turn, gently lift them out of the water with a slotted spoon.
9.
Serve the goulash with the dumplings on a plate.