Venison Goulash: Gulgas di Capriolo

Name: Venison Goulash: Gulgas di Capriolo
Prep time: 2 h 32 min
Cook time: 2 h 32 min
Total time: 2 h 32 min
Yield: 4
Cuisine: Eastern European, European
Ingredients: 1 carrot, cut into 1/2-inch dice; 2 ribs celery, cut into 1/2-inch dice; 1 bottle dry red wine; 2 Tbsps roughly chopped flat-leaf parsley; 3 Tbsps all-purpose flour; 1 sprig fresh rosemary; 1 sprig fresh thyme; 6 cloves garlic; 2 teaspoons ground cinnamon; 6 juniper berries; 2 Spanish onions, cut into 1/2-inch dice; 6 peppercorns; 6 sage leaves; 4 servings Salt and pepper; 237 milliliters sour cream; 113 grams speck, cut into 1/4-inch dice; 2 kilograms venison shoulder; 59 milliliters lard; 4 servings Grated montasio, for garnish

You can never have too many Eastern European recipes, so give Venison Goulash: Gulgas di Capriolo a try. One serving contains 1314 calories, 171g of protein, and 41g of fat. For $13.6 per serving, you get a main course that serves 4. Head to the store and pick up montasio, cream, juniper berries, and a few other things to make it today. To use up the fresh rosemary you could follow this main course with the Vanilla Yogurt with Grape and Blueberry Compote with Honey and Fresh Rosemary: An Easy Breakfast or Dessert as a dessert. From preparation to the plate, this recipe takes roughly 2 hours and 32 minutes.

Instructions

Trim the venison of any connective tissue, and cut it into 2 by 1-inch cubes. In a 6-quart pot, combine the carrot, celery, onions, rosemary, thyme, sage, garlic, peppercorns, juniper berries, and red wine and bring to a boil.

Ingredients you will need

Juniper Berries

Peppercorns

Red Wine

Rosemary

Venison

Carrot

Celery

Garlic

Onion

Thyme

Sage

Equipment you will use

Pot

Remove from the heat, allow the marinade to cool, and submerge the venison pieces. Cover and refrigerate overnight.

Ingredients you will need

Marinade

Venison

Remove the meat from the marinade and pat dry with towels, reserving marinade. In a heavy-bottomed Dutch oven, heat the lard until smoking. Season the venison with salt and pepper and place 4 to 5 pieces at a time in the pan. Sear until deep golden brown all over, then remove to a plate. Repeat the process until all the meat is done.

Ingredients you will need

Salt And Pepper

Marinade

Venison

Lard

Meat

Equipment you will use

Dutch Oven

Frying Pan

Add the flour and speck to the pan and bring to a boil.

Ingredients you will need

All Purpose Flour

Speck

Equipment you will use

Frying Pan

Add the cinnamon, cloves, remaining marinade and meat, including juices exuded onto the plate, and bring to a boil. Lower the heat to a simmer and cook slowly for 1 1/4 hours, or until the meat is very tender.

Ingredients you will need

Cinnamon

Marinade

Clove

Meat

Remove from the heat and discard the herb sprigs, bay leaf, garlic, peppercorns, and juniper berries. Stir in the sour cream, sprinkle with parsley, check for seasoning, and serve immediately garnished with montasio.

Ingredients you will need

Juniper Berries

Peppercorns

Sour Cream