Deer Goulash with Mushrooms

Ingredients

• 200 g button mushrooms
• 200 g chanterelles
• 1 onion
• 600 g deer goulash
• 1 Tbsp clarified butter
• 100 ml dry white wine
• 300 ml game stock
• 2 sprigs Rosemary
• 1 fresh bay leaf
• 100 g crème fraîche (or light cream)

Instructions

1. 1.

   Clean the mushrooms and leave whole or cut into pieces depending on size. Peel and finely dice the onion. Cut the deer meat into small cubes as desired. Sauté the onions in hot clarified butter until translucent. Add the goulash meat and brown all sides. Briefly cook the mushrooms, then deglaze with white wine and game stock. Add the herbs, season with salt and pepper, cover and simmer gently for about 30 minutes, adding more stock if needed.

2. 2.

   Remove from heat and stir in the crème fraîche.

3. 3.

   Taste and serve with potatoes as desired.