Recipe Idea: Venison Stew with Chanterelles

Wild Goulash With Chanterelles is a classic and delicate dish that is especially popular in the autumn season when fresh chanterelles are available. The robust flavor of the game meat harmonizes wonderfully with the aromatic mushrooms, creating a delicious, warming meal for the cooler days.

Ingredients:

• 1 kg game goulash (e.g., deer, roe deer, or wild boar)
• Salt and pepper
• 2 tbsp oil (e.g., rapeseed or sunflower oil)
• 2 onions
• 2 garlic cloves
• 500 g chanterelles
• 150 ml red wine
• 500 ml game stock or broth
• 2 bay leaves
• 2 sprigs fresh thyme
• 2 tbsp red currant jelly
• 200 ml heavy cream
• 1 tbsp cornstarch

Preparation:

1. Wash the game goulash, pat it dry, and season with salt and pepper.
2. In a large braising pot, heat the oil and sear the goulash. Then remove it from the pot and set aside.
3. Peel and finely chop the onions and garlic. Clean the chanterelles and, if necessary, halve them.
4. Sauté the onions and garlic in the braising pot until translucent, then add the chanterelles and briefly sauté.
5. Put the seared goulash back into the pot and deglaze with red wine. Let the wine cook down a bit.
6. Add game stock or broth, bay leaves, and thyme, and let the goulash simmer over low heat for about 1.5 hours.
7. At the end of the simmering time, stir in the red currant jelly and cream. Dissolve the cornstarch in a little cold water and use it to thicken the goulash. Taste again and season if necessary.

Additional Tips and Ideas:

• Instead of chanterelles, you can also use porcini mushrooms, button mushrooms, or mixed mushrooms.
• For a fruity note, you can also add 1-2 tbsp of cranberry jelly to the sauce.
• The game goulash can also be refined with juniper berries, cloves, or cinnamon sticks.
• For an alcohol-free variant, you can replace the red wine with grape juice or broth.
• The goulash can also be prepared the day before, as the flavors meld together, making it even more flavorful.

This Goes Well With:

Wild goulash with chanterelles pairs excellently with dumplings, spaetzle, or mashed potatoes. As a side dish, red cabbage or a mixed salad is also recommended. As a drink, a robust red wine that highlights the hearty flavors of the dish is a good choice. If you prefer beer, a dark, malty beer, such as a Doppelbock or a dark beer, also goes very well.

Fresh, crispy farmhouse bread or robust rye bread can also be served to soak up the delicious sauce. For a lighter side dish option, you can also offer steamed vegetables like green beans or Brussels sprouts.