Chop the onion and chives. Dry the meat.
Season venison goulash with salt and pepper, fry in oil.
Add onions and fry. Add spices.
Add beer and stock, cook in pressure cooker for about 25 minutes.
Season the goulash with vinegar, honey and pepper. Thicken with cornstarch, add crème fraîche.
Serve with spaetzle, garnish with chives and serve.
Preparation Tip:
Soak the meat in buttermilk for 2 hours. This makes it particularly tender.
Related Recipes:
Saddle of Venison in a Spice CoatHave fun preparing this mushroom dish! Parry the fillets of venison well. Put the paruerene and bones aside...
Cream of Chicken GoulashWash and dry chicken and cut into bite-sized pieces. Prepare goulash juice according to instructions. Stir in...
Venison Stew with Sparrows & Roasted Porcini Mushrooms – O. Red CabbageHave fun preparing this mushroom dish! Venison stew: dice the shoulder of venison. Peel and very finely dice...
Fisole GoulashFor the green beans goulash, clean the green beans and cut them into 3-4 cm long pieces. Peel and chop the...
Wild Boar Hash with MushroomsThe most suitable cutlet, belly, leaf and leg from the overrunner. Remove the meat, clean it thoroughly...
Suckling Pig Leg Meat with Vegetables and Jerusalem ArtichokeFor the suckling pig leg meat with vegetables and Jerusalem artichokes put the meat with the ingredients of...
Saddle of Fresh Boar with Gingerbread Crust1. remove the saddle of the fresh roe and parry it. Cut the two long strands into 4 on-the-spot pieces, cover...
Deer Pepper HubertusCut the venison into ragout-sized pieces. For the wine pickle Cut the onion in half and lard with the cloves...
American Steak1. preheat electric stove to 225 °C. Dry the meat, season with pepper, rub with 2 tbsp. oil. 2. 2. bake the...
Crab SauceBlend the vinegar, shrimp, onions, orange juice together, fold in the apricot jam and sherry, then season...