#hirschgulasch

Hirschgulasch mit Steinpilzen und Semmelknödeln

Rezeptvorstellung von Karl-Josef Fuchs Es ist wirklich interessant wenn man sich genau an ein Rezept halten muss, aber ich habe doch es nicht über das Herz gebracht ein Gulasch ohne Paprika zu kochen …..Als Wildbret verwendete ich die Schulter eines erlegten Rothirsches, genauer gesagt nur die Stücke aus der Elle. Das Wildrezept von Martin Kintrup verlangt ein Lorbeerblatt. Wir hatten im…

New Post has been published on http://healthcookingreview.com/so-machst-du-ein-hirschgulasch-im-dutch-oven-hirschragout/

So machst Du ein Hirschgulasch im Dutch Oven - Hirschragout

Hi! This is a Deer Goulash from the Dutch Oven And will show you how to make it.

In this Episode of "BBQ aus Rheinhessen" Enjoy the show! Here are the ingredients we will need for our Deer Goulash It all starts with some Deer-Ribs Then you will need some red onions, garlic, soup vegetables carots, celey and leek tomato paste juniper and bay leafs pepper, salt, crushed tomatos vension stock and red wine i will start to cut the most of the meat from the deer ribs chop the onion, celery, carots and leek and garlic the most of the meat is cut from the bones.

but not all.

so i will lay in the ribs in the dutch oven.

so it will fall apart.

the fat has been trimmed now cut the meat into smal cubes this is about 500 gr deer meat cubes set it aside.

until the coals are ready to rock preperation is done.

now i will grind some juniper bears about 3 or 4 add some pepper.

and grind it the coals in my selfbuild mini-chimney starter are ready.

if you don´t know my video about the starter.

check it out later.

its really easy to build! let the dutch oven heat up on the fresh coals all the coals will be needed to sear the vegetables.

so i will start another chimney while i start cooking now add some olive oil to the dutch oven now start by adding celery, onion, garlic and carots as celery is the hardest of the vegetables.

you will have to start with celery when the celery is cooked.

add the onion and garlic add the 2 bay leafs add juniper and pepper now add 50 gr tomato paste stir it so the tomato paste roasts a little now add the carots and the leek add 2 cans of crushed tomatoes now add the deer meat the bone will go in later add one glas of vension stock and one bottle of red wine stir a little add some salt add the bones on top let it all heat up.

and then it´s time for the lid add the fresh coals on the lid now let it cook for 3 hours 2 and a half hour went by.

you can still see some of the coals are still there what a smell !!! take a look on the rib-bones.

they are completly seperated looks like the meat is loose now there is some tissue on the big bone.

but i will pick that out too.

smells so good it´s almost perfect.

but i will close the lid for another 30 minutes until the last coals are burned i will cook some noddles as sider.

3 hours have passed.

and it´s time to eat pick out the bay leafs looks wonderful! and that´s it! Deer Goulash from the dutch oven I hope you enjoyed watching.

See you next week.

here on "BBQ aus Rheinhessen".

Hirschgulasch: Gulasch,Zwiebeln,Suppengrün,Salz,Pfeffer,Lorbeer,Wachholder,Piment,Mehl,Rotwein,Wildfond,Ebereschenmarmelade,Butterschmalz Zubereitung: Gulasch leicht mehlieren-in Butterschmalz anbraten von allen Seiten.mit Rotwein und Fond angießen-nach einiger Zeit die gehackten Zwiebeln zugeben-Gewürze zugeben (im großen Teesieb)schmoren ca 11/2 Stunden-abschmecken Radicchiosalat Dressing: Cass…