Wednesday, October 31, 2012

Dear Deer&Moose Goulash With Prunes&Walnuts

So Kevin, co-worker of Wil's dad and a passionate hunter gave us a whole bunch of moose and deer meat the other day.
With all that game in our freezer I decided to make one of my all-time favorite winter dishes.
My mum gave me this recipe years ago, and she got it from one of her colleagues. Originally it is made with venison, but really any deer-like game can be thrown into it.
I decided to mix deer with moose for this.
One thing you should know: Moose can sometimes be a bit too 'gamy'. Buttermilk usually takes care of that. just soak the raw moose meat in buttermilk for an hour or longer and it should be less extreme.

I was so busy cooking that I totally forgot to take any pictures in between. Sorry about that.
anyway, here is what you need:

600g/22oz. deer/moose/venison/elk etc. (lean or with a bit of fat on it) cut in goulash cubes
2 Tbsp olive oil
2 medium-sized onions cut in thin rings
1 tsp garlic finely chopped
2 tsp flour
250ml/8.5oz. red wine (preferably cabernet sauvignon)
60g/2.2oz. prunes (pitted)
2 bay leaves
3 slices of bacon, coarsly chopped
275ml/9.5oz beef broth (preferably home made)
2tsp butter or margarine
100g/3.5oz walnuts, coarsly chopped
3 celery stalks, chopped in slices
salt, pepper


On a stove heat up olive oil in an oven-proof casserole.
Add the meat in small portions and sear each portion over high heat for about 1 minute.
Remove the browned meat from the casserole.
Reduce heat.
Add onions and garlic to the remaining meat juices and sautee for about 2-3 minutes until golden brown.
Stir in the flour and cook for 1 more minute.
Remove from stove and slowly stir in the red wine.
Add meat, prunes, bacon, bay leaves and broth and bring everything to a boil again.
Season to taste with salt and pepper.
Put the lid on the casserole, or aluminium foil if you don't have an appropriate lid for it.
Cook everything in the oven for about 1.5 - 2 hours at 170°C.
A few minutes before serving melt butter/margarine in a pan, add walnuts and cellery stalks and sautee at medium heat for about 5 minutes.
Season with salt and pepper and toss over the goulash.

Serve with potatoes or mashed potatoes and a glass of red wine.

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