Venison goulash

Ingredients and quantities

approx. 2 kg of game
2 onions
2 carrots
1 parsley root
100 g of bacon
approx. 1-2 dl of rosemary and thyme
chopped crushed black pepper
2 teaspoons of salt
4-6 cloves of garlic

a few bay leaves
oil and butter
1 dl game broth or strong meat broth
2 dl red wine
approx. 2-3 dl of water

Preparation process

Cut the meat into large pieces and the bacon into slices. Peel and chop the onion, carrot and parsnip. Peel and chop the garlic cloves and chop the herbs.

Fry pieces of meat, bacon and onion in a mixture of butter and oil. Transfer the pieces of meat, onion and root vegetables to the pot. Add the spices, meat stock and water so that the ingredients are submerged.

Place the pot in the oven and simmer at 150 degrees for about 4-5 hours.
We serve the stew with mashed potatoes or boiled potatoes.

Thanks to Oskari Lahti for the recipe