Oven dish with venison goulash

  • Main course
  • 4 Persons
  • 90 min


  • 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