Venison goulash with bread soufflé
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This venison goulash recipe is served with a warm bread soufflé, which is the perfect sponge for mopping up all the delicious sauce. An autumnal treat, this dish is served in Ana Roš' more relaxed restaurant Hiša Polonka.
First published in 2018
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Ingredients
Metric
Imperial
Venison goulash
- 2kg venison shoulder, diced into 2cm cubes
- 750g of onion, finely diced
- 2 sprigs of marjoram
- 2 sprigs of fresh thyme
- 2 sprigs of oregano
- 1l red wine
- 1l game stock
- 10g of juniper berries
- olive oil
Bread soufflé
- 350g of stale bread
- 200g of shallots, finely chopped
- 50g of dried porcini mushrooms
- 700ml of cream
- 1 handful of tarragon, chopped
- 1 handful of chives, chopped
- 3 eggs
- 3 egg whites
SAVE RECIPE
Method
1
Heat a heavy-bottomed pan over a medium low heat and add a splash of olive oil with the onions. Cook until soft but not coloured, then remove and set aside
- 750g of onion
- olive oil
2
Add another splash of olive oil to the pan, turn the heat up to high and add the venison. Brown on all sides, then return the onions to the pan along with the herbs and juniper berries
- 2 sprigs of marjoram
- 2 sprigs of fresh thyme
- 2 sprigs of oregano
- 10g of juniper berries
- 2kg venison shoulder, diced into 2cm cubes
3
Pour in the wine and reduce until almost completely evaporated, then add the stock and bring to the boil. Turn down the heat and leave to simmer for 2 hours or until the meat is tender
- 1l red wine
- 1l game stock
4
Meanwhile, make the bread soufflé. Cut the bread into 3cm cubes and place in a large bowl
- 350g of stale bread
5
Place a saucepan over a medium heat and add a splash of olive oil. Add the shallots and cook until translucent, then add the cream and porcini mushrooms to the pan. Once the cream is warmed through, pour the mixture over the bread
- 200g of shallots, finely chopped
- 50g of dried porcini mushrooms
- 700ml of cream
6
Mix well and leave the bread to soak for 1 hour, then stir in the chopped herbs and 3 whole eggs
- 1 handful of tarragon, chopped
- 1 handful of chives, chopped
- 3 eggs
7
Preheat the oven to 175°C/gas mark 4
8
Whisk the egg whites to stiff peaks and gently fold the bread mixture into them. Pour the mixture into a baking dish and place in a deep baking tray filled with water to create a bain-marie. Bake in the oven for 50 minutes
9
Serve the bread soufflé warm with the venison goulash
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