It is a long time since I prepared venison meat. Usually it is a family holiday dish with several people sitting around the table. Preparing it for one person is not so easy.
When I prepared it the last time, I bought locally hunted wild venison from a butcher who worked together with a hunter in the area. You buy larger pieces of meat there.
For just a meal and a leftover to take to the office for lunch the next days, you buy just about a pound of venison.
During my Xmas grocery shopping trip the week before the Xmas run I went to get some basics at ALDI. I was looking for some frozen peas and checked the freezers. I didn't find any peas but I came across a package of frozen New Zealand farmed vension goulash. It said high quality on the outside and it was a pound of meat.
I really was not sure if it was a good idea to buy it, but in the end the curiosity about the product made me put it in the shopping cart.
500 g venison goulash
1 spring onion
1 tbsp dried soup veggies
3 cloves of garlic
5 juniper berries
2 tbsp flour
2 bay leaves
50 ml Portwine
50 ml red wine
500 ml venison stock
Salt and pepper
Season the meat and toss it in the flour.
Heat up the oil in a pot and start to brown the meat. If the pot is not wide enough, make it in 2 batches.
Get in the aromatics and deglaze the pot with Port and wine. Pour in the stock.
Cook for 70 min on low heat.
If you like thicken the sauce with a teaspoon of starch in water.