Amaze your household with the exceptional aroma of perfectly cooked game meat!
Ingredients
- Venison saddle, 1 kg
- Dried mushrooms, 2 packets
- Green beans, 300 g
- Zucchini, 2 pieces
- Carrots, 3 pieces
- White onions, 2 pieces
- Red onions, 2 pieces
- Garlic cloves, 4-5
- Pickled cucumbers, 3-4 pieces
- Salt and pepper
- Dried bay leaves, 4 pieces
- Whole juniper berries, 8 grains
- Classic bread crumbs
- Eggs, 2
Preparation
- Cut the washed meat into cubes and fry over low heat with a small amount of oil.
- In a saucepan, soak the mushrooms in water and cook. Once they have swollen, strain and reserve the water.
- Meanwhile, slice two onions into wedges and add them towards the end of frying, cooking together with the meat over very low heat until softened.
- Pour the mushroom broth into the pan with the meat and simmer for a while.
- Prepare a pot with 2 to 3 liters of water. Do not skimp on the water, as the goulash will simmer for a long time, and it’s better to have more water initially than to add later, as it affects the flavor we want to extract from the meat.
- Add the meat with all its contents from the pan, along with the allspice and juniper berries, to the pot.
- Simmer over low heat until it barely simmers in the pot.
- Chop the carrots, cucumbers, onions, garlic, and zucchini.
- Add these vegetables after about two hours, as the meat will still be tough earlier, and the vegetables will become too soft if added too soon.
- Cook buckwheat, drain, and set aside.
