Venison Goulash

Ingredients

• 500 g venison goulash
• 2 bell peppers (1 red and 1 green)
• 125 g fresh shiitake mushrooms
• 1 orange (unwashed)
• 1 onion
• 2 tbsp oil
• 3 tbsp Soy sauce
• ground pepper
• 400 ml game stock
• 1 tbsp dark sauce thickener
• Salt
• 2 tsp chopped parsley (for garnish)

Instructions

1. 1.

   Pat the venison dry. Quarter the bell peppers, clean, rinse and chop small. Clean shiitake mushrooms and cut smaller according to size. Rinse orange hot and peel half of the zest. Cut orange zest into fine strips.

2. 2.

   Peel onion and dice finely. Heat oil in a braising pot. Brown meat and onion together. Add pepper and shiitake and cook briefly. Squeeze orange juice. Add zest, juice, soy sauce and pepper, then pour in game stock. Cover and simmer for 1¼–1½ hours.

3. 3.

   Stir in sauce thickener and bring to a boil once. Season with salt and pepper, garnish with parsley and serve.