Venison Goulash

Ingredients

• 100 g carrots
• 100 g Celery Root
• 125 g leeks
• 6 tbsp Olive oil
• 800 g venison meat (for goulash)
• 50 g butter
• Salt
• ground pepper
• 500 ml dry white wine
• 250 ml game stock
• 2 stalks chicory
• 150 g whipping cream

Instructions

1. 1.

   Peel and dice the carrots and celery root. Clean, wash and cube the leeks. In a large pan heat 4 tbsp olive oil, sear portions of venison on high heat. Remove the meat and set aside. In the same pan melt butter, sauté the chopped vegetables. Return the goulash, season with salt and pepper. Pour in half the wine and reduce to one‑third over medium heat.

2. 2.

   Add the stock and simmer gently for about 1 hour 40 minutes, stirring occasionally. Add water if needed.

3. 3.

   Clean, wash and halve the chicory lengthwise. Place the four halves in a baking dish, season with salt and pepper, drizzle olive oil and pour remaining wine over them. Bake at 220 °C (middle rack) for about 15 minutes.

4. 4.

   Stir the cream into the finished goulash, quickly reduce to a silky consistency, taste and serve with chicory.