Hirschgulasch – freshly prepared at the hut

Hirschgulasch

When autumn comes to the plate: tender venison, braised in red wine with juniper and cinnamon – game from the local hunter.

When the leaves fall outside, the hut kitchen calls for a proper game dish. Our Hirschgulasch braises patiently in red wine with juniper and cinnamon – until the meat is so tender it almost falls apart by itself. The game comes from the local hunter: short distances, true regionality. Served with Knödel or Spätzle and a spoonful of lingonberries.

Hirschgulasch being prepared and enjoyed at the hut
This is how Hirschgulasch is made and enjoyed at the hut.

What you need

Ingredients for 2 people:

  • 400 g venison for goulash (shoulder)
  • 1 onion
  • 1 carrot
  • 1 tbsp oil
  • 1 tbsp tomato paste
  • 200 ml red wine
  • 300 ml game stock or beef broth
  • 2 juniper berries, 1 bay leaf, 1 clove, 1 pinch of cinnamon
  • Lingonberries
  • Salt, pepper, some flour for thickening

How it's done

  1. Salt the meat and sear it in hot oil, then take it out.
  2. Fry the onion and carrot and briefly fry the tomato paste along.
  3. Deglaze with red wine and let it reduce.
  4. Return the stock, spices and meat to the pot and let everything braise covered for 1.5–2 hours until tender.
  5. Season to taste, thicken with a little flour and serve with lingonberries and Knödel.

Where it comes from: Game comes from the hunting ground around the hut, which is managed by foresters: Wood from our own forest.

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