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Venison goulash with spätzle
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4
Servings
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1 kg diced venison
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salt
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black pepper
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2 tbsp flour for dusting
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3 tbsp clarified butter
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Pat the meat dry, trim off any sinew and thick silver skin, season with salt and pepper and dust lightly with flour. Heat the clarified butter in a casserole until very hot and brown the meat well on all sides in two or three batches,
about 5 minutes
each. Lift out.
(15 min)
15:00
Do not crowd the pan or it cools down and the meat stews instead of browning. The brown bits on the base are what the sauce is built on.
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