Fast Venison Goulash with Fruits

Ingredients

• 1 kg venison goulash (frozen)
• 6 onions
• Salt
• freshly ground pepper
• 2 packets of braising sauce (for 250 ml liquid each) Jäger Art
• 8 peaches (half each) canned
• 1 jar delicatessen apple red cabbage
• 2 Apples
• 2 tbsp butter
• 2 tbsp sugar
• 2 tbsp sunflower oil
• peach juice

Instructions

1. 1.

   Take the thawed venison goulash from the package, drain and pat dry with paper towels. Peel and roughly dice the onions. Heat a heavy pot with sunflower oil, sear the meat cubes for 5 minutes. Stir only after 2 minutes so the meat doesn’t start boiling but stays well browned. Add the onions and cook together with the meat for 3 minutes. Season with salt and pepper. Pour in 300 ml water, cover and simmer over medium heat for 20 minutes.

2. 2.

   Dice two peach halves into small cubes and set aside. Blend the remaining peaches with 200 ml peach juice and the sauce prepared according to the package instructions. Stir the peach puree into the goulash with a cooking spoon. Cook the goulash another 25 minutes over gentle heat until finished. If needed, add more water so the sauce isn’t too thick. Meanwhile warm the apple red cabbage in a pot.

3. 3.

   Wash the apples, quarter them and remove the core. Slice the apple pieces into wedges. Melt butter and sugar in a non-stick pan until the sugar starts to brown. Add the apple wedges and caramelize for 5 minutes, stirring frequently. Add the peach cubes to the venison goulash and warm briefly.

4. 4.

   Taste the venison goulash and serve plated with red cabbage and caramelized apple wedges.