Hirschpfeffer einfach zubereiten, Wildragout Rezept von Chefkoch Thomas Sixt

red wine

🥗Healthier: non-alcoholic red wine

💰Cheaper: beef broth

Non-alcoholic red wine maintains flavor without alcohol.

venison

🥗Healthier: lean beef

💰Cheaper: pork

Lean beef is more accessible and less expensive.

Prepare green peppercorns and venison goulash meat.

Cut the venison into smaller pieces for quicker cooking.

Preheat a pan on medium-high heat.

In a separate pot, preheat water and add broccoli with a bit of vegetable broth.

In the same pot, add a bit of vegetable broth to the prepared mushrooms.

Once the pan is hot, add the dry venison pieces, pressing them lightly on the bottom of the pan.

Sear the venison until browned, then turn it over to brown the other side.

Reduce the heat and cover the pan to let the meat cook for a few minutes.

Add diced onions and green peppercorns to the pan with the browned venison.

Pour in the prepared broth and a splash of red wine, stirring to combine.

Let it simmer for 10-15 minutes, adjusting the liquid as needed if it evaporates too much.

Finish the sauce with a bit of butter for flavor.

Serve the venison with the broccoli and mushrooms, garnished with toasted almonds.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens