- 600 grams of venison goulash, finely chopped
- 1 large onion
- 2 small blanched celery sticks
- 250 grams of carrots
- 350 grams of mushy potatoes
- 8 tablespoons of whole milk
- 2 small branches or thyme
- 4 tablespoons of sunflower or olive oil
- 3 dl. of game or beef stock
- 1 dl. of La Trappe Quadrupel
- Ground pepper and salt to taste
1 dl La Trappe Quadrupel (10%)More about La Trappe Quadrupel (10%)
- Peel the potatoes, cut them into pieces, add a pinch of salt and cook until done.
- Drain the potatoes and stir in the milk.
- Mash them up and bring to taste with salt and pepper.
- Peel and chop the onion.
- Remove the strings from the blanched celery and cut the sticks into even pieces.
- Clean the carrot and chop it up into small, even pieces.
- Sprinkle a little salt on the venison goulash and leave it to rest for a while.
- Heat up oil in a frying pan and fry the pieces of venison goulash evenly.
- Stir well and add the onion to fry for the shortest possible time.
- Add the stock and the fresh thyme and set the heat source to its lowest setting.
- Allow to simmer on the lowest setting for 70 minutes until the meat is tender.
- Reduce the juice as much as possible fifteen minutes before the end of the simmer time.
- Stir in the blanched celery, carrot and ale and allow to simmer some more.
- Bring to taste with salt and pepper and remove the thyme.
- Preheat the oven at 200 degrees Celsius
- Distribute the meat and juices in an oven dish and cover with mashed potato.
- Place in the centre of the oven and bake until the top is an even golden brown.
- Dish up on preheated plates when still hot.
- Serve with a slightly chilled glass of La Trappe Quadrupel.
Recipe from Han Hidalgo