This venison goulash is cut from the leg and is free of tendons and skin. This allows it to braise evenly and develop its full flavor when seasoned with game spices, red wine, or juniper. A classic fall dish—perfect with Knöpfli, red cabbage, or Serviettenknödel.
Preparation
Braise in game stock or red wine for about 90–120 minutes. Season to taste.
Origin & Special Features
Swiss roe deer from the wild. Hand-cut.
Serving Suggestions
500 g serves 2 people; 1 kg serves 4 people as a main course.
39,50 CHF
Spicy, juicy, classic—the perfect cut for braising game.
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