Reindeer Goulash with Mushrooms

Ingredients

• 800 g reindeer meat (from the hindquarter)
• 500 g forest mushrooms (e.g., porcini, chanterelles)
• 300 ml white wine
• 300 ml game stock
• 1 tbsp thyme
• 1 tbsp rosemary
• 3 onions
• 2 Garlic cloves
• 2 tbsp olive oil
• 1 bay leaf
• 2 cloves of peppercorns
• 3 Juniper berries
• 3 tbsp butter
• 150 g Sour cream
• Salt
• Pepper
• 300 g wide egg noodles
• 300 g green beans
• 2 Tomatoes
• 1 Shallot

Instructions

1. 1.

   Remove skin and tendons from the meat, cut into bite-sized cubes, season with salt and pepper. Peel and finely dice the onions.

2. 2.

   Heat oil in a pot and sear the meat portions quickly on all sides, then remove each batch. Sauté the onions until translucent, press in garlic, add bay leaf, peppercorns, and juniper berries, return the meat, pour in stock and wine, cover and braise in a preheated oven at 200 °C (180 °C fan or gas level 3) for 60 minutes.

3. 3.

   Clean the forest mushrooms and cut them if needed. Near the end of the goulash cooking time, melt 2 tbsp butter in a pan and quickly sauté the mushrooms, add herbs, season with salt and pepper.

4. 4.

   Remove bay leaf, peppercorns, and juniper berries from the goulash, stir in sour cream, add the mushrooms, bring to a boil once, then taste and adjust seasoning.

5. 5.

   Wash, trim, and cut green beans into 3–4 cm pieces. Boil tomatoes briefly, peel, quarter, core, and dice them. Peel the shallot and finely dice it.

6. 6.

   Cook the green beans in boiling salted water for about 8 minutes, drain, and shock with ice-cold water immediately.

7. 7.

   Heat remaining butter in a pan, sauté the shallot cubes until translucent, add tomatoes, cook a few minutes more, then fold in the green beans just before serving, seasoning with salt and pepper.

8. 8.

   Cook wide egg noodles in plenty of salted water until al dente, drain, and serve on warmed plates alongside the goulash and green bean mixture.