VENISON GOULASH

Such freezing in Berlin. The right time for a stew…and to use my new tajine which I received at Xmas.

Indgredients
1kg venison from the haunch
1 tbsp tomatoe puree
1 tsp sugar
1 tsp quatre épices spice
4 shallots
4 carrots
1 glass red wine
1/2 glass madeira
1tsp beef demi-glace
250ml water

Preparation
http://www.berlinkitchen.com/berlinkitchen/Slideshow_Wildgulasch.html

Goulash, cooked in a Moroccan tagine, with French quatre-épices?!? No Paprika in sight!!

I can see how this goes with venison, but it makes me wince just a little to call it goulash.

Then again, I remember some of the various soups I ate in German restaurants that were listed as “gulasch-suppe” on the menu. Quite a range of styles!!

Still it looks like it tastes great.

Frank,

of course it is not an orginal hungarian goulash. In germany we call meat cut in little pieces goulash “Gulasch”.