Venison goulash with bread soufflé

PT2H30M

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Ingredients

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Venison goulash

Bread soufflé

1
Heat a heavy-bottomed pan over a medium low heat and add a splash of olive oil with the onions. Cook until soft but not coloured, then remove and set aside
  • 750g of onion
  • olive oil
2
Add another splash of olive oil to the pan, turn the heat up to high and add the venison. Brown on all sides, then return the onions to the pan along with the herbs and juniper berries
3
Pour in the wine and reduce until almost completely evaporated, then add the stock and bring to the boil. Turn down the heat and leave to simmer for 2 hours or until the meat is tender
4
Meanwhile, make the bread soufflé. Cut the bread into 3cm cubes and place in a large bowl
  • 350g of stale bread
5
Place a saucepan over a medium heat and add a splash of olive oil. Add the shallots and cook until translucent, then add the cream and porcini mushrooms to the pan. Once the cream is warmed through, pour the mixture over the bread
6
Mix well and leave the bread to soak for 1 hour, then stir in the chopped herbs and 3 whole eggs
7
Preheat the oven to 175°C/gas mark 4
8
Whisk the egg whites to stiff peaks and gently fold the bread mixture into them. Pour the mixture into a baking dish and place in a deep baking tray filled with water to create a bain-marie. Bake in the oven for 50 minutes
9
Serve the bread soufflé warm with the venison goulash
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