Venison goulash
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This is a dish that I made over Christmas 2006 from a cheap venison round roast bought in the Central Market, Adelaide.


quantity      ingredient      step     
1 kg venison round roast 1
2 star anis 2
0.25 g cloves 2
250 ml red wine 2
50 ml red wine vinegar 2
16 g ginger 3
14 g garlic 3
180 g onion 3
2 bay leaves 3
1 g juniper 3
90 g rendered pork fat (lard, saindoux)        5
50 g wheat flour 6
250 ml wine 7
250 ml water 7
12 g salt 7
10 g beef stock cube 7
110 g sour cream 8


  1. Remove the venison from the net and chop into cubes of 2 to 3 cm.
  2. Crush the star anis and cloves and bring to the boil in the wine and vinegar. Allow to cool.
  3. Puree the marinade ingredients, with the exception of the bay leaves, and add to the wine and vinegar mixture. Add meat, mix well, and marinate in the fridge for two days.
  4. Remove the meat from the marinade and rinse. Keep the marinade for later.
  5. Fry the meat in three or four portions in the fat, until it browns. As a result of the marinade, this can take a while.
  6. Add the flour and brown lightly.
  7. Add the wine, water, stock cube and salt, and return the meat to the pot. Bring to the boil, stir in the reserved marinade, and simmer slowly for about 80 minutes.
  8. Mix in the sour cream and serve.


Traditionally, serve with Spätzle or dumplings and red cabbage.

Next time

The dish tasted good, but I couldn't recognize any influence of the star anis or the ginger. I may remove them next time.

I also rolled the meat pieces in the flour before frying. That's not a good idea, because the meat is so moist, so next time I'll do it the way I describe above.

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