Venison Goulash with Lingonberries, Pasta and Broccoli

Ingredients

• 1 kg venison goulash
• 3 tbsp olive oil
• 3 tsp tomato paste
• 150 ml red wine
• 4 tbsp lingonberries
• clear grainy broth (from the jar)
• 1 packet dark roast sauce
• 3 tbsp hazelnut kernels
• 1 medium broccoli head
• 2 tbsp breadcrumbs
• butter
• Salt
• pepper (ground)
• 200 g band pasta
• sunflower oil

Instructions

1. 1.

   Season the meat with pepper and sear it in a Dutch oven with olive oil until browned. Add tomato paste and deglaze with red wine. Stir in grainy broth, roast sauce powder, and top up with 200 ml water. Cover and simmer on low heat for about 60-90 minutes; the venison should be tender at the end. Add lingonberries and let it cook for a few more minutes until the desired thickness is reached. Taste and adjust seasoning with salt and pepper if needed.

2. 2.

   Cut broccoli into florets. Blanch them in boiling salted water for about 5-7 minutes, then drain well. In a small pot melt butter, add breadcrumbs, toast lightly, season with salt and pepper, and spoon over the broccoli.

3. 3.

   Cook pasta in plenty of salted water until al dente, then drain. Heat 1 tbsp butter and 3 tbsp sunflower oil, toss in finely chopped hazelnut kernels, and stir the hot pasta through. Season with salt and pepper to taste.

4. 4.

   Plate the venison goulash alongside the pasta and broccoli and serve immediately.