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SUEJACKSON
Deergoulash
Idea for Christmas: recipe with game for goulash of deer meat from AH's specialist.
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Ingredients
Directions
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Cut the onion into half rings. Cut the meat into equal pieces as much as possible.
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Put it in a bowl, add the chopped onion and bay leaf and pour the wine over it. Let marinate for 8 hours.
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Then cut the other onions into half rings, the winter carrot into thin slices and the celery into bows.
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Remove the meat from the marinade (store the marinade) and pat dry with kitchen paper. Sprinkle with salt, pepper and flour.
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Heat half of the butter in the casserole and fry the meat in about 5 minutes on medium heat around golden brown. Take out of the pan.
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Put the rest of the butter in the pan and fry the vegetables for 5 minutes. Add the meat and pour in the marinade and the wild fondue.
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Bring to the boil, then simmer and cook with the lid on the pan on the lowest pit for about 3 hours. Use a flame distributor if you have one.
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In the meantime, preheat the oven to 200 ° C.
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Sprinkle the worktop lightly with flour and lay the slices of puff pastry together. Roll them out with the rolling pin into a thin piece of 27 cm long that fits nicely on the baking dish.
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Put the deer goulash in the baking dish and place the dough on it.
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Stick the deer and stars out of the last slice of puff pastry and stick them with a little water on the dough.
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Prick a hole in the dough here and there. Beat the egg and brush the puff pastry with it.
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Bake the puff pastry of the deer goulash in about 25 minutes until golden brown.
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Nutrition
570Calories
Sodium25% DV600mg
Fat49% DV32g
Protein58% DV29g
Carbs11% DV33g
Fiber16% DV4g
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