DEER GOULASH

DEER GOULASH

Roe deer goulash

4 kg of venison

100 gr Boletus

1 kg of onion

0.5 kg of carrots

0.5 liters of tomato juice

50 g of prunes

50 g of cranberries

10 g of plum jam

0.05 g of sweet allspice

0.05 g hot crushed peppers

Salt and pepper to taste

1x Parsley

0.7 l of vegetable soup



For the marinade:

20 g of sea salt

0.05 g of peppercorns

6 bay leaves

2 pcs of garlic

0.5 l of mineral water

0.05 g of mustard

0.2 l of wine vinegar

0.1 l Balsamic vinegar

4 sprigs of rosemary

0.1 l of red wine

0.1 l of white wine

Preparation:

Cut the meat into larger cubes and clean the veins. Put the meat in a deeper bowl and gradually add the marinade ingredients. Mix everything well and leave for 6 hours.



Gulas preparation:

In a blender, chop the onion, carrot, and garlic, and then sauté. When the onion becomes glassy, ​​add the marinated meat that you previously washed in cold water. Gradually add bay leaf, tomato juice, allspice, crushed hot pepper, prunes, cranberries, plum jam, salt, and pepper and mix everything well. Leave on medium heat to cook, and after 15 minutes add the vegetable broth. Stir occasionally and cook for 1.5 hours. Finally, add a glass of red, white wine, and porcini mushrooms and leave on the fire for another 10 minutes, then turn off the mixture and sprinkle finely chopped fresh parsley over the goulash. Serve with mashed potatoes.



Pleasant!

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Srneci gulas

4 kg Srneceg mesa

100 gr Vrganja

1 kg crnog luka

0,5kg sargarepe

0,5l soka od paradajza

50 gr suvih sljiva

50 gr brusnice

10 gr dzema od sljiva

0,05 gr slatke aleve paprike

0,05 gr ljute tucane paprike

So i biber po ukusu

1 veza persuna

0,7 l supe od povrca



Za marinadu:

20 gr krupne morske soli

0,05 gr bibera u zrnu

6 listova Lovora

2 kom belog luka

0,5l mineralne vode

0,05 gr senfa

0,2l vinskog sirceta

0,1 l Aceto balsamico

4 grancice ruzmarina

0,1l crnog vina

0,1l belog vina

Priprema:

Meso iseckati na krupnije kocke i ocistiti od zilica. U dublju posudu staviti meso i postepeno dodavati sastojke za marinadu. Sve dobro promesati i ostaviti 6h da se upacuje.



Priprema Gulasa:

U blenderu usitniti crni luk, sargarepu i beli luk, a zatim izdinstati. Kada luk postane staklast, dodati marinirano meso koje ste prethodno isprali u hladnoj vodi. Postepeno ubacivati lovorov list, sok od paradajza, alevu parpiku, tucanu ljutu papriku, suve sljive, brusnice, dzem od sljiva, so i biber i sve dobro izmesati. Ostaviti na srednjoj vatri da se kuva,a nakon 15 min dodati bujon od povrca. Povremeno mesati i kuvati 1,5h. Na kraju dodati casu crnog , belog vina i vrganje i ostaviti jos 10 min na vatri, a zatim iskljuciti spored i preko gulasa posuti sitno seckan svez persun. Servirati uz pire krompir.



Prijatno!