Game goulash in a clay pot


  • 1 kilogram game goulash
  • For the marinade: 1 onion
  • 2 cloves
  • 1 bay leaf
  • 4 juniper berries
  • 250 milliliters red wine
  • 4 tablespoons berry vinegar or red wine vinegar
  • thyme
  • rosemary
  • For the sauce: 1 onion
  • 100 grams butter
  • 2 tablespoons flour
  • 1 tablespoon meat broth (concentrated)
  • 2 tablespoons tomato paste
  • 1 teaspoon green pepper
  • 250 grams champignons
  • 150 grams sour cream
  • 1 pinch of sugar
  • salt

Preparation method (receipt)

For the marinade, finely chop the onion. Put diced game in a sealed container, add the onion, bay leaf, cloves, thyme, rosemary, mix well and pour over the red wine and vinegar. Marinate 2-3 days in the refrigerator. Drain marinade (save it), put the meat in a clay pot. Passaged diced onion in melted butter, sprinkle with a little flour and fry, add the meat, pour 150 milliliters of the marinade, add the green pepper, tomato paste. Close the pot and put into a cold oven. Cook at 225 degrees Celsius about 70 minutes. Slice the mushrooms and with sour cream add to the pot, add salt, add sugar and cook for 20 minutes.

fowl onion bay leaves cloves juniper berries red wine vinegar thyme rosemary melted butter wheat flour meat broth tomato paste green peppers champignons cream sugar salt