Das Hirschgulasch ist ein traditionelles Gericht der deutschsprachigen Küche, das sich besonders in den Wintermonaten großer Beliebtheit erfreut. Es wird aus zartem Wildfleisch vom Hirsch zubereitet und mit aromatischen Gewürzen und Kräutern verfeinert. Das Ergebnis ist ein herzhaftes, würziges Gericht, das nicht nur gut schmeckt, sondern auch wunderbar wärmt und sättigt.

Hirschgulasch

Hello dear followers, here I am again, live cooking for my fan community. Today, I will be preparing a deer stew and you will see that it’s not as difficult as it may seem. You don’t need to be afraid, even with two kilos of meat. These are the spices that I will grind in the mill: fresh rosemary, lemon thyme, chili. All of these belong to a big mix, but I also add some extra garlic. For the sauce, I use the usual soup vegetables, half of the onions for the sauce base and the other half goes into the meat. This will help the broth later on. I also use tomato paste and red wine. Let’s see how much we will need. And here is some clarified butter for frying.

Now, let’s get started! First, we need to prepare the sauce base. I roughly chop the carrots and celery. I must tell you, my grandparents lived in the countryside near Schwarmstedt. They had a nursery and my grandfather was a forester in the nearby forest. He provided lots of wild meat, and my grandmother, who was a great cook, shared with me an old cookbook filled with delicious sauce recipes for wild boar, deer, hare, pheasant, and even guinea fowl. These were all fantastic recipes but very time-consuming. Nowadays, we can make it easier for ourselves.

I am not following any rule of cutting the vegetables here, it doesn’t matter if they are small or big. After chopping the onions, we’ll puree them and strain them twice. Meanwhile, we’ll chop the meat, removing the silver skin and leaving some fat for flavor. Everything will become tender after a long, slow cook for about three hours.

Now, I will grind the spices and add it to the meat while heating the clarified butter. We’ll let the meat cook until it’s brown. Then, we’ll add some water and wait for it to evaporate before turning off the heat. After this, I will blend the vegetables into a paste and add it to the meat. We’ll cook this for a few minutes until the meat is tender.

Now, it’s time to check the taste and add some salt, pepper and adjust the seasoning according to taste. I prefer not to add any flour for thickening, but you can if you like. Finally, I will serve the dish with some noodles or mashed potatoes, accompanied by some fresh bread and butter.

As you can see, cooking deer stew is not that hard. You just need some patience and some good ingredients to create a delicious and hearty meal. I hope you enjoyed this recipe and will try it at home. Happy cooking!
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