Goulash di cervo

Venison goulash from the Dolomites, prepared according to a family recipe from the Simonetto family butcher shop. Venison, fresh vegetables, red wine and spices are transformed into a rich, aromatic ragù with a lot of manual work and a long cooking time.

Simonetto stands for artisanal meat processing according to Alpine tradition — not an industrial product, but a recipe that takes time and whose flavor you can taste. The result: tender, dark braised meat with gamey notes, roasted aromas, and a rich, flavorful sauce.

Serving suggestion: classically with polenta, alternatively with spaetzle or potato dumplings. A robust red wine from Northern Italy—a Lagrein from South Tyrol or a Bardolino—makes a good wine pairing.