Roe goulash meat
ROE Goulash Meat
Roe goulash meat is made for slow cooking. As it stews, the meat becomes softer and richer in flavor. The mild game note comes through beautifully without overpowering, making it perfect for stews with onion, carrot, and a splash of red wine. A dish that needs little to impress, as long as you give it time.
What Is Roe Goulash Meat
The meat comes from roe deer that roam freely in the wild. This gives a lean cut with a fine texture and a delicate game flavor. Roe deer is slightly milder than red deer but keeps that characteristic depth that makes game so special. As it simmers, the meat absorbs the flavors of the sauce and stays tender and juicy. Perfect for anyone who loves a stew with character, but with a more subtle touch.
Ordering Roe Goulash Meat
At The Butchery, you can easily order roe goulash meat online. Our master butchers cut each piece with care to ensure the right balance between meat and fat. Order before 11 a.m. and receive it the same evening in the Netherlands and Belgium. Prefer another delivery time? No problem, you choose what works best for you. The meat is delivered vacuum packed and flash frozen to guarantee optimal freshness and quality.
PREPARING ROE GOULASH MEAT
Preparing roe goulash meat takes some time and care, but the result is well worth the effort. The meat is naturally lean and fine in texture, making it ideal for a tender, full-bodied stew. Follow these steps for a flavorful and melt-in-the-mouth result:
Preparation
Let the meat thaw slowly in the refrigerator and then bring it to room temperature. Pat the pieces dry with paper towels so they can brown nicely in the pan. Lightly dust the meat with flour; this helps create a rich, smooth sauce later on.
Browning
Heat a large casserole with a knob of butter or a drizzle of oil. Season the meat with salt and pepper and brown it over medium heat on all sides. Remove the meat from the pan and set aside.
Aromatics and Herbs
In the remaining fat, sauté some finely chopped shallot, carrot, and celery. Then add a crushed clove of garlic, a sprig of thyme, a bay leaf, and a pinch of paprika. Let everything cook briefly so the flavors can fully develop.
Deglazing and Stewing
Deglaze the pan with a splash of red wine or port and let the alcohol evaporate briefly. Then add a rich game stock or broth and return the meat to the pan. Let the stew simmer gently over low heat or place the pan in a preheated oven at 130 °C until the meat is beautifully tender.
Ingredients
reeNutritional value
| Type | Per 100g |
|---|---|
| Energie (kJ) | 510 |
| Energie (kcal) | 122 |
| Vet (g) | 3.6 |
| Verzadigd vet (g) | 2.1 |
| Koolhydraten (g) | 0.0 |
| Suikers (g) | 0.0 |
| Vezels (g) | 0.0 |
| Eiwitten (g) | 22.4 |
| Zout (g) | 0.20 |
Roe goulash meat
Roe goulash meat is lean with a mild game flavor that becomes tender as it stews. Perfect for a dish that celebrates pure, natural taste.
- Delivery on Monday or select a preferred day
- Starting at € 100,- FREE delivery.
- Quick frozen and vacuum packed
Roe goulash meat is lean with a mild game flavor that becomes tender as it stews. Perfect for a dish that celebrates pure, natural taste.
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Product Information
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Preparation
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Voedingswaarde
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Reviews
ROE Goulash Meat
Roe goulash meat is made for slow cooking. As it stews, the meat becomes softer and richer in flavor. The mild game note comes through beautifully without overpowering, making it perfect for stews with onion, carrot, and a splash of red wine. A dish that needs little to impress, as long as you give it time.
What Is Roe Goulash Meat
The meat comes from roe deer that roam freely in the wild. This gives a lean cut with a fine texture and a delicate game flavor. Roe deer is slightly milder than red deer but keeps that characteristic depth that makes game so special. As it simmers, the meat absorbs the flavors of the sauce and stays tender and juicy. Perfect for anyone who loves a stew with character, but with a more subtle touch.
Ordering Roe Goulash Meat
At The Butchery, you can easily order roe goulash meat online. Our master butchers cut each piece with care to ensure the right balance between meat and fat. Order before 11 a.m. and receive it the same evening in the Netherlands and Belgium. Prefer another delivery time? No problem, you choose what works best for you. The meat is delivered vacuum packed and flash frozen to guarantee optimal freshness and quality.
PREPARING ROE GOULASH MEAT
Preparing roe goulash meat takes some time and care, but the result is well worth the effort. The meat is naturally lean and fine in texture, making it ideal for a tender, full-bodied stew. Follow these steps for a flavorful and melt-in-the-mouth result:
Preparation
Let the meat thaw slowly in the refrigerator and then bring it to room temperature. Pat the pieces dry with paper towels so they can brown nicely in the pan. Lightly dust the meat with flour; this helps create a rich, smooth sauce later on.
Browning
Heat a large casserole with a knob of butter or a drizzle of oil. Season the meat with salt and pepper and brown it over medium heat on all sides. Remove the meat from the pan and set aside.
Aromatics and Herbs
In the remaining fat, sauté some finely chopped shallot, carrot, and celery. Then add a crushed clove of garlic, a sprig of thyme, a bay leaf, and a pinch of paprika. Let everything cook briefly so the flavors can fully develop.
Deglazing and Stewing
Deglaze the pan with a splash of red wine or port and let the alcohol evaporate briefly. Then add a rich game stock or broth and return the meat to the pan. Let the stew simmer gently over low heat or place the pan in a preheated oven at 130 °C until the meat is beautifully tender.
Ingredients
reeNutritional value
| Type | Per 100g |
|---|---|
| Energie (kJ) | 510 |
| Energie (kcal) | 122 |
| Vet (g) | 3.6 |
| Verzadigd vet (g) | 2.1 |
| Koolhydraten (g) | 0.0 |
| Suikers (g) | 0.0 |
| Vezels (g) | 0.0 |
| Eiwitten (g) | 22.4 |
| Zout (g) | 0.20 |
