{"id":3858,"date":"2026-07-26T11:54:36","date_gmt":"2026-07-26T11:54:36","guid":{"rendered":"https:\/\/travelshelper.com\/fr\/monde-de-la-gastronomie\/plats-nationaux-croates\/goulache-croate-de-venaison-aux-pruneaux\/"},"modified":"2026-07-26T11:54:36","modified_gmt":"2026-07-26T11:54:36","slug":"goulache-croate-de-venaison-aux-pruneaux","status":"publish","type":"tsh_food","link":"https:\/\/travelshelper.com\/fr\/monde-de-la-gastronomie\/plats-nationaux-croates\/goulache-croate-de-venaison-aux-pruneaux\/","title":{"rendered":"Goulache croate de venaison aux pruneaux"},"content":{"rendered":"\n<style>\n\/* Compact editorial recipe layout v2.4 \u2014 scoped to this recipe section. *\/\n#recipe-fr-hr-croatian-venison-goulash-with-prunes{\n  --gj-bg:#f5f2eb;\n  --gj-surface:#fffdfa;\n  --gj-surface-soft:#f8f4ec;\n  --gj-ink:#1d2421;\n  --gj-ink-soft:#414a46;\n  --gj-muted:#656c68;\n  --gj-gold:#8f6318;\n  --gj-gold-deep:#7d4f13;\n  --gj-gold-soft:#efe2c8;\n  --gj-night:#24312e;\n  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.gj-ing-note{position:relative;padding:16px 18px;padding-inline-start:47px;border:1px solid rgba(143,99,24,.17);border-radius:13px;background:linear-gradient(135deg,var(--gj-gold-soft),#f8efe0);color:#57441f;font-size:13px;line-height:1.58}\n#recipe-fr-hr-croatian-venison-goulash-with-prunes .gj-ing-note::before{content:\"i\";position:absolute;top:16px;inset-inline-start:17px;display:grid;width:20px;height:20px;place-items:center;border:1px solid rgba(125,79,19,.4);border-radius:50%;color:var(--gj-gold-deep);font-family:var(--gj-serif);font-size:13px;font-style:italic}\n#recipe-fr-hr-croatian-venison-goulash-with-prunes .gj-ing-note strong{color:#453514;font-weight:700}\n\n\/* Steps *\/\n#recipe-fr-hr-croatian-venison-goulash-with-prunes .gj-steps-wrap{counter-reset:gj-step}\n#recipe-fr-hr-croatian-venison-goulash-with-prunes .gj-stage{display:flex;align-items:center;gap:9px;margin:24px 0 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#recipe-fr-hr-croatian-venison-goulash-with-prunes .gj-nutri-row,\n  #recipe-fr-hr-croatian-venison-goulash-with-prunes .gj-ing-grid,\n  #recipe-fr-hr-croatian-venison-goulash-with-prunes .gj-info-grid,\n  #recipe-fr-hr-croatian-venison-goulash-with-prunes .gj-intro-grid{grid-template-columns:repeat(2,minmax(0,1fr))}\n  #recipe-fr-hr-croatian-venison-goulash-with-prunes .gj-fact,\n  #recipe-fr-hr-croatian-venison-goulash-with-prunes .gj-nutri-row>div,\n  #recipe-fr-hr-croatian-venison-goulash-with-prunes .gj-ing-group,\n  #recipe-fr-hr-croatian-venison-goulash-with-prunes .gj-info-card,\n  #recipe-fr-hr-croatian-venison-goulash-with-prunes .gj-steps>li,\n  #recipe-fr-hr-croatian-venison-goulash-with-prunes .gj-pull,\n  #recipe-fr-hr-croatian-venison-goulash-with-prunes .gj-rail,\n  #recipe-fr-hr-croatian-venison-goulash-with-prunes .gj-close{break-inside:avoid;box-shadow:none}\n  #recipe-fr-hr-croatian-venison-goulash-with-prunes .gj-rail{background:#fff;color:#000;border:1px solid #999}\n  #recipe-fr-hr-croatian-venison-goulash-with-prunes .gj-rail *{color:#111!important}\n  #recipe-fr-hr-croatian-venison-goulash-with-prunes .gj-close::after{content:\"travelshelper.com\";display:block;margin-top:10px;color:#666;font-size:9pt;letter-spacing:.05em}\n}\n<\/style>\n<section id=\"recipe-fr-hr-croatian-venison-goulash-with-prunes\" lang=\"fr\" dir=\"ltr\" aria-labelledby=\"recipe-title-fr-hr-croatian-venison-goulash-with-prunes\">\n  <header class=\"gj-masthead\">\n    <p class=\"gj-eyebrow\">Cuisine croate \u00b7 Goulache de gibier \u00b7 Recette<\/p>\n    <h2 class=\"gj-title\" id=\"recipe-title-fr-hr-croatian-venison-goulash-with-prunes\"><span class=\"gj-title-main\"><b>Goulache de venaison<\/b> aux oignons et au paprika<\/span><span class=\"gj-title-accent gj-serif\">avec pruneaux et polenta cr\u00e9meuse<\/span><\/h2>\n    <p class=\"gj-sub\">Des cubes de venaison mijot\u00e9s au vin rouge avec oignons, paprika, geni\u00e8vre, lard fum\u00e9 et pruneaux, servis avec une polenta souple.<\/p>\n    <ul class=\"gj-meta\" aria-label=\"Informations essentielles sur la recette\"><li>Cat\u00e9gorie : <strong>Goulache de gibier<\/strong><\/li><li>Cuisine : <strong>Cuisine croate<\/strong><\/li><li>M\u00e9thode : <strong>Mijotage long<\/strong><\/li><li>Difficult\u00e9 : <strong>Interm\u00e9diaire<\/strong><\/li><\/ul>\n  <\/header>\n  <dl class=\"gj-facts\" aria-label=\"Temps, quantit\u00e9 et calories\"><div class=\"gj-fact\"><dt>Quantit\u00e9<\/dt><dd>6 portions<\/dd><\/div><div class=\"gj-fact\"><dt>Pr\u00e9paration<\/dt><dd>30 min<\/dd><\/div><div class=\"gj-fact\"><dt>Cuisson<\/dt><dd>2 h 30 min<\/dd><\/div><div class=\"gj-fact\"><dt>Total<\/dt><dd>3 h<\/dd><\/div><div class=\"gj-fact\"><dt>Par portion<\/dt><dd>\u2248 650 kcal<\/dd><\/div><\/dl>\n  <figure class=\"gj-hero\"><img loading=\"lazy\" src=\"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Croatian-Venison-Goulash-with-Prunes-3.webp\" alt=\"Bol rustique de goulache de venaison aux pruneaux avec polenta jaune, cuill\u00e8re en m\u00e9tal, pain et linge gris sur table sombre\" width=\"1600\" height=\"900\" loading=\"lazy\" decoding=\"async\"><figcaption>Les pruneaux sont ajout\u00e9s tard afin de parfumer la sauce tout en gardant quelques fruits entiers parmi les cubes de venaison.<\/figcaption><\/figure>\n  <section class=\"gj-section gj-intro\" aria-labelledby=\"recipe-origin-fr-hr-croatian-venison-goulash-with-prunes\"><div class=\"gj-sec\"><span class=\"gj-sec-num\" aria-hidden=\"true\">I.<\/span><h3 id=\"recipe-origin-fr-hr-croatian-venison-goulash-with-prunes\">Une viande maigre prot\u00e9g\u00e9e par un mijotage humide<\/h3><\/div><div class=\"gj-intro-grid\"><div class=\"gj-copy-col\"><p class=\"gj-dropcap\">Le goulache de venaison aux pruneaux associe une viande maigre et sombre \u00e0 une sauce construite sur les oignons, le paprika, le vin rouge et une petite quantit\u00e9 de lard fum\u00e9. Les pruneaux apportent une douceur fruit\u00e9e et une l\u00e9g\u00e8re \u00e9paisseur, mais ils ne doivent pas faire dispara\u00eetre le caract\u00e8re du gibier. La polenta sert d\u2019accompagnement neutre et chaud, capable d\u2019absorber la sauce sans ajouter une nouvelle acidit\u00e9. Le plat convient aux morceaux de cuisson longue, comme l\u2019\u00e9paule ou le collier, d\u00e9coup\u00e9s en cubes assez grands.<\/p><blockquote class=\"gj-pull\">La venaison devient tendre lorsque le feu reste bas, le liquide suffisant et le paprika \u00e0 l\u2019abri d\u2019une chaleur s\u00e8che.<\/blockquote><p>La venaison contient peu de gras intramusculaire. Elle peut donc devenir s\u00e8che si elle est cuite rapidement au-del\u00e0 du stade ros\u00e9, mais les morceaux riches en tissu conjonctif se pr\u00eatent tr\u00e8s bien au braisage. Le brunissement initial d\u00e9veloppe les sucs n\u00e9cessaires \u00e0 la sauce. Il se fait par petites quantit\u00e9s, dans une cocotte tr\u00e8s chaude, afin que les cubes colorent au lieu de rendre leur eau. Les morceaux saisis sont retir\u00e9s avant la cuisson des oignons, ce qui \u00e9vite qu\u2019ils restent inutilement sur le feu pendant la construction de la base.<\/p><p>Le lard fum\u00e9 apporte du gras et une note bois\u00e9e, mais sa quantit\u00e9 reste mesur\u00e9e. Il fond avec les oignons, qui doivent cuire lentement jusqu\u2019\u00e0 devenir tr\u00e8s souples. Le paprika est ajout\u00e9 apr\u00e8s avoir baiss\u00e9 le feu ou retir\u00e9 bri\u00e8vement la cocotte de la source de chaleur. Quelques secondes suffisent pour lib\u00e9rer son parfum. Le vin rouge et le bouillon suivent aussit\u00f4t. Les baies de geni\u00e8vre \u00e9cras\u00e9es et le carvi soutiennent la venaison sans transformer la sauce en m\u00e9lange d\u2019\u00e9pices.<\/p><\/div><div class=\"gj-copy-col\"><p>Le mijotage se d\u00e9roule \u00e0 couvert, avec un fr\u00e9missement \u00e0 peine visible. Une \u00e9bullition forte contracte les fibres et r\u00e9duit le liquide avant que le collag\u00e8ne ait eu le temps de se convertir en g\u00e9latine. La viande est v\u00e9rifi\u00e9e apr\u00e8s deux heures, mais le temps r\u00e9el d\u00e9pend de l\u2019\u00e2ge de l\u2019animal et du morceau. Elle doit pouvoir \u00eatre coup\u00e9e \u00e0 la cuill\u00e8re tout en gardant des cubes entiers. Si le liquide descend trop bas, du bouillon chaud est ajout\u00e9 par petites quantit\u00e9s plut\u00f4t que de l\u2019eau froide.<\/p><p>Les pruneaux entrent pendant les trente derni\u00e8res minutes. Une partie se d\u00e9fait l\u00e9g\u00e8rement et lie la sauce; les plus fermes restent visibles. Ils sont choisis non sucr\u00e9s et d\u00e9noyaut\u00e9s. La sauce est go\u00fbt\u00e9e avant tout ajout d\u2019acidit\u00e9, car le vin peut d\u00e9j\u00e0 suffire. Une cuill\u00e8re de vinaigre n\u2019est utilis\u00e9e qu\u2019en correction si le plat para\u00eet lourd ou trop doux. Le sel est \u00e9galement ajust\u00e9 \u00e0 la fin, puisque le lard fum\u00e9 et le bouillon peuvent en apporter une quantit\u00e9 importante.<\/p><p>La polenta commence lorsque le goulache approche de la tendret\u00e9. Elle cuit doucement dans l\u2019eau sal\u00e9e, puis re\u00e7oit un peu de beurre pour une texture lisse. Elle doit rester plus souple que celle destin\u00e9e \u00e0 \u00eatre refroidie et grill\u00e9e. Le service se fait dans des assiettes creuses : la polenta d\u2019un c\u00f4t\u00e9, la venaison et les pruneaux de l\u2019autre, avec assez de sauce pour relier les deux. Le contraste recherch\u00e9 oppose la profondeur du gibier, la douceur contr\u00f4l\u00e9e du fruit et la simplicit\u00e9 du ma\u00efs.<\/p><\/div><\/div><\/section>\n  <aside class=\"gj-rail\" aria-labelledby=\"recipe-timeline-fr-hr-croatian-venison-goulash-with-prunes\">\n    <div class=\"gj-rail-head\"><div><p class=\"gj-rail-kicker\">De la saisie du gibier \u00e0 la sauce fruit\u00e9e<\/p><h3 id=\"recipe-timeline-fr-hr-croatian-venison-goulash-with-prunes\">Rythme de pr\u00e9paration<\/h3><\/div><p class=\"gj-rail-total\">Actif : 30 min \u00b7 Mijotage : 2 h 30 min<\/p><\/div>\n    <ol class=\"gj-rail-track\"><li class=\"gj-rail-stop\"><time datetime=\"PT0M\">0:00<\/time><span>\u00c9ponger la venaison et pr\u00e9parer oignons, lard et \u00e9pices.<\/span><\/li><li class=\"gj-rail-stop\"><time datetime=\"PT15M\">0:15<\/time><span>Saisir la viande en plusieurs fois.<\/span><\/li><li class=\"gj-rail-stop\"><time datetime=\"PT30M\">0:30<\/time><span>Construire la sauce au vin et commencer le mijotage.<\/span><\/li><li class=\"gj-rail-stop\"><time datetime=\"PT2H30M\">2:30<\/time><span>Ajouter les pruneaux et cuire la polenta.<\/span><\/li><\/ol>\n    <p class=\"gj-rail-sum\"><strong>La recette en bref.<\/strong> La venaison est saisie par petites quantit\u00e9s pour d\u00e9velopper une cro\u00fbte brune, puis r\u00e9serv\u00e9e. Le lard fum\u00e9 fond dans la cocotte avec les oignons; l\u2019ail, le paprika, le concentr\u00e9 de tomate, le geni\u00e8vre et le carvi construisent ensuite la base. Le vin rouge est r\u00e9duit avant l\u2019ajout du bouillon et du laurier. La viande mijote doucement environ deux heures, puis les pruneaux sont incorpor\u00e9s pendant les trente derni\u00e8res minutes. La cuisson s\u2019arr\u00eate lorsque les cubes se coupent facilement sans se d\u00e9faire enti\u00e8rement. Une polenta souple est pr\u00e9par\u00e9e en parall\u00e8le et enrichie d\u2019un peu de beurre. Le goulache est servi tr\u00e8s chaud, avec une sauce assez fluide pour napper la polenta.<\/p>\n  <\/aside>\n  <section class=\"gj-section gj-ing-wrap\" aria-labelledby=\"recipe-ingredients-fr-hr-croatian-venison-goulash-with-prunes\"><div class=\"gj-sec\"><span class=\"gj-sec-num\" aria-hidden=\"true\">II.<\/span><h3 id=\"recipe-ingredients-fr-hr-croatian-venison-goulash-with-prunes\">Ingr\u00e9dients<\/h3><\/div><div class=\"gj-ing-grid\"><div class=\"gj-ing-col\"><section class=\"gj-ing-group\" aria-labelledby=\"recipe-ing-1-fr-hr-croatian-venison-goulash-with-prunes\">\n          <h4 id=\"recipe-ing-1-fr-hr-croatian-venison-goulash-with-prunes\">Pour le goulache<\/h4>\n          <ul><li><strong>1,2 kg d\u2019\u00e9paule de venaison, coup\u00e9e en cubes de 5 cm<\/strong><em>\u00c9ponger soigneusement avant la saisie.<\/em><\/li><li><strong>150 g de lard fum\u00e9, coup\u00e9 en petits d\u00e9s<\/strong><\/li><li><strong>30 ml d\u2019huile neutre<\/strong><\/li><li><strong>350 g d\u2019oignons, finement \u00e9minc\u00e9s<\/strong><\/li><li><strong>3 gousses d\u2019ail, hach\u00e9es<\/strong><\/li><li><strong>2 cuill\u00e8res \u00e0 soupe de paprika doux<\/strong><\/li><li><strong>1\/4 cuill\u00e8re \u00e0 caf\u00e9 de paprika fort<\/strong><\/li><li><strong>20 g de concentr\u00e9 de tomate<\/strong><\/li><li><strong>300 ml de vin rouge sec<\/strong><\/li><li><strong>500 ml de bouillon de b\u0153uf non sal\u00e9<\/strong><\/li><li><strong>180 g de pruneaux d\u00e9noyaut\u00e9s<\/strong><\/li><li><strong>2 feuilles de laurier<\/strong><\/li><li><strong>6 baies de geni\u00e8vre, l\u00e9g\u00e8rement \u00e9cras\u00e9es<\/strong><\/li><li><strong>1 cuill\u00e8re \u00e0 caf\u00e9 de graines de carvi<\/strong><\/li><li><strong>6 g de sel fin<\/strong><\/li><li><strong>1\/2 cuill\u00e8re \u00e0 caf\u00e9 de poivre noir moulu<\/strong><\/li><\/ul>\n        <\/section><\/div><div class=\"gj-ing-col\"><section class=\"gj-ing-group\" aria-labelledby=\"recipe-ing-2-fr-hr-croatian-venison-goulash-with-prunes\">\n          <h4 id=\"recipe-ing-2-fr-hr-croatian-venison-goulash-with-prunes\">Pour la polenta<\/h4>\n          <ul><li><strong>300 g de semoule de ma\u00efs pour polenta<\/strong><\/li><li><strong>1,2 l d\u2019eau<\/strong><\/li><li><strong>8 g de sel fin<\/strong><\/li><li><strong>20 g de beurre<\/strong><\/li><\/ul>\n        <\/section><aside class=\"gj-ing-note\"><strong>Allerg\u00e8nes et remplacements.<\/strong> La recette contient du lait par le beurre et des sulfites par le vin; elle contient aussi du porc. Pour une version sans lait, remplacer le beurre par 20 ml d\u2019huile d\u2019olive. Le lard peut \u00eatre supprim\u00e9 et remplac\u00e9 par 30 ml d\u2019huile suppl\u00e9mentaire, avec une saveur moins fum\u00e9e.<\/aside><\/div><\/div><\/section>\n  <section class=\"gj-section gj-steps-wrap\" aria-labelledby=\"recipe-method-fr-hr-croatian-venison-goulash-with-prunes\"><div class=\"gj-sec\"><span class=\"gj-sec-num\" aria-hidden=\"true\">III.<\/span><h3 id=\"recipe-method-fr-hr-croatian-venison-goulash-with-prunes\">Pr\u00e9paration, \u00e9tape par \u00e9tape<\/h3><\/div><h4 class=\"gj-stage\"><span aria-hidden=\"true\">01<\/span> Saisie et base aromatique<\/h4><ol class=\"gj-steps\"><li><div><p class=\"gj-step-t\">Saisissez la venaison<\/p><p class=\"gj-step-x\">Chauffez l\u2019huile dans une cocotte lourde. Salez l\u00e9g\u00e8rement la viande et saisissez-la en trois ou quatre fois, 3 \u00e0 4 minutes par lot, jusqu\u2019\u00e0 coloration. R\u00e9servez.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Faites fondre le lard et les oignons<\/p><p class=\"gj-step-x\">Ajoutez le lard dans la cocotte et cuisez 3 minutes. Incorporez les oignons et faites-les fondre 10 minutes \u00e0 feu moyen-doux.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Ajoutez les \u00e9pices<\/p><p class=\"gj-step-x\">Ajoutez l\u2019ail pendant 30 secondes. Retirez la cocotte du feu, incorporez les deux paprikas, le concentr\u00e9 de tomate, le geni\u00e8vre et le carvi, puis remuez 30 secondes.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Mouillez au vin<\/p><p class=\"gj-step-x\">Versez le vin rouge, remettez sur le feu et grattez les sucs. Faites r\u00e9duire 8 minutes, puis ajoutez le bouillon, le laurier, le poivre et la venaison.<\/p><\/div><\/li><\/ol><h4 class=\"gj-stage\"><span aria-hidden=\"true\">02<\/span> Mijotage et polenta<\/h4><ol class=\"gj-steps\"><li><div><p class=\"gj-step-t\">Mijotez doucement<\/p><p class=\"gj-step-x\">Couvrez et maintenez un tr\u00e8s l\u00e9ger fr\u00e9missement pendant 1 heure 50 minutes \u00e0 2 heures. Remuez toutes les 30 minutes et ajoutez un peu de bouillon chaud si le niveau baisse trop.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Ajoutez les pruneaux<\/p><p class=\"gj-step-x\">Incorporez les pruneaux et poursuivez la cuisson 25 \u00e0 30 minutes \u00e0 d\u00e9couvert ou \u00e0 demi-couvert. <span class=\"gj-cue\">La viande doit se couper facilement \u00e0 la cuill\u00e8re tout en gardant la forme des cubes.<\/span><\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Cuisez la polenta<\/p><p class=\"gj-step-x\">Portez l\u2019eau et 8 g de sel \u00e0 \u00e9bullition. Versez la semoule en pluie en fouettant, puis cuisez selon les instructions du produit, g\u00e9n\u00e9ralement 20 \u00e0 25 minutes, en remuant.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Finissez et servez<\/p><p class=\"gj-step-x\">Incorporez le beurre \u00e0 la polenta. Retirez le laurier du goulache, ajustez le sel et le poivre, puis servez imm\u00e9diatement avec une portion de polenta souple.<\/p><\/div><\/li><\/ol><\/section>\n  <section class=\"gj-section gj-practical\" aria-labelledby=\"recipe-practical-fr-hr-croatian-venison-goulash-with-prunes\"><div class=\"gj-sec\"><span class=\"gj-sec-num\" aria-hidden=\"true\">IV.<\/span><h3 id=\"recipe-practical-fr-hr-croatian-venison-goulash-with-prunes\">Service, conservation et adaptations<\/h3><\/div><div class=\"gj-info-grid\"><section class=\"gj-info-card\"><h4>Service et accords<\/h4><p>Servir dans des assiettes creuses, avec la polenta d\u2019un c\u00f4t\u00e9 et le goulache de l\u2019autre. Une salade de chou rouge vinaigr\u00e9e ou des l\u00e9gumes racines r\u00f4tis apportent un contraste utile. Un vin rouge sec, structur\u00e9 mais non trop tannique, accompagne la sauce aux pruneaux.<\/p><\/section><section class=\"gj-info-card\"><h4>Conservation et r\u00e9chauffage<\/h4><p>Le goulache se conserve 3 jours au r\u00e9frig\u00e9rateur et gagne souvent en coh\u00e9sion apr\u00e8s une nuit. R\u00e9chauffer \u00e0 feu doux jusqu\u2019\u00e0 74 \u00b0C avec un peu de bouillon. La polenta se garde 2 jours et se r\u00e9chauffe avec de l\u2019eau chaude. Le goulache se cong\u00e8le jusqu\u2019\u00e0 3 mois; la polenta est mieux pr\u00e9par\u00e9e fra\u00eeche.<\/p><\/section><section class=\"gj-info-card\"><h4>Quatre variations r\u00e9alisables<\/h4><ul><li>Remplacer la venaison par du sanglier en prolongeant la cuisson selon la tendret\u00e9.<\/li><li>Supprimer les pruneaux et ajouter 150 g de champignons bruns pendant la derni\u00e8re heure.<\/li><li>Remplacer le beurre de la polenta par de l\u2019huile d\u2019olive pour une version sans lait.<\/li><li>Ajouter 100 ml de caf\u00e9 noir tr\u00e8s l\u00e9ger au bouillon pour une amertume discr\u00e8te, en r\u00e9duisant le vin de la m\u00eame quantit\u00e9.<\/li><\/ul><\/section><section class=\"gj-info-card\"><h4>Trois observations de cuisine d\u2019essai<\/h4><ol><li>Les cubes de 5 cm restent plus juteux que de petits morceaux pendant un long braisage.<\/li><li>Le paprika est toujours mouill\u00e9 rapidement apr\u00e8s son ajout pour \u00e9viter l\u2019amertume.<\/li><li>Les pruneaux sont ajout\u00e9s tard; cuits depuis le d\u00e9but, ils disparaissent et rendent la sauce trop sucr\u00e9e.<\/li><\/ol><\/section><section class=\"gj-info-card gj-info-card--wide\"><h4>Mat\u00e9riel n\u00e9cessaire<\/h4><ul><li>Cocotte lourde avec couvercle<\/li><li>Grande casserole pour la polenta<\/li><li>Fouet<\/li><li>Cuill\u00e8re en bois<\/li><li>Thermom\u00e8tre \u00e0 lecture instantan\u00e9e<\/li><\/ul><\/section><\/div><\/section>\n  <section class=\"gj-section gj-nutri\" aria-labelledby=\"recipe-nutrition-fr-hr-croatian-venison-goulash-with-prunes\"><div class=\"gj-sec\"><span class=\"gj-sec-num\" aria-hidden=\"true\">V.<\/span><h3 id=\"recipe-nutrition-fr-hr-croatian-venison-goulash-with-prunes\">Valeurs nutritionnelles par portion<\/h3><\/div><dl class=\"gj-nutri-row\"><div><dt>Calories<\/dt><dd>\u2248 650 kcal<\/dd><\/div><div><dt>Glucides<\/dt><dd>\u2248 62 g<\/dd><\/div><div><dt>Prot\u00e9ines<\/dt><dd>\u2248 52 g<\/dd><\/div><div><dt>Lipides<\/dt><dd>\u2248 20 g<\/dd><\/div><div><dt>Fibres<\/dt><dd>\u2248 7 g<\/dd><\/div><div><dt>Sodium<\/dt><dd>\u2248 790 mg<\/dd><\/div><\/dl><p class=\"gj-nutri-cap\"><strong>Portion :<\/strong> 1 portion de goulache avec environ 200 g de polenta cuite. <strong>Allerg\u00e8nes principaux :<\/strong> lait, sulfites et porc. Ces valeurs sont une estimation approximative fond\u00e9e sur des donn\u00e9es de composition usuelles ; elles varient selon les marques, le parage, l\u2019absorption et le partage r\u00e9el des portions.<\/p><\/section>\n  <footer class=\"gj-close\"><p class=\"gj-close-kicker\">Derni\u00e8re lecture<\/p><p class=\"gj-close-quote\">Une viande sombre et tendre, des pruneaux encore entiers et une polenta assez souple pour recueillir la sauce.<\/p><p class=\"gj-close-copy\">La venaison exige surtout une chaleur calme et du temps. En gardant le paprika humide, les cubes assez grands et les pruneaux tardifs, le goulache d\u00e9veloppe une profondeur nette sans perdre la texture du gibier.<\/p><\/footer>\n<\/section>\n<script type=\"application\/ld+json\" id=\"recipe-schema-fr-hr-croatian-venison-goulash-with-prunes\">\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"Recipe\",\n  \"name\": \"Goulache de venaison aux oignons et au paprika avec pruneaux et polenta cr\u00e9meuse\",\n  \"description\": \"Des cubes de venaison mijot\u00e9s au vin rouge avec oignons, paprika, geni\u00e8vre, lard fum\u00e9 et pruneaux, servis avec une polenta souple.\",\n  \"inLanguage\": \"fr\",\n  \"image\": [\n    \"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Croatian-Venison-Goulash-with-Prunes-2.webp\",\n    \"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Croatian-Venison-Goulash-with-Prunes-1.webp\",\n    \"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Croatian-Venison-Goulash-with-Prunes-3.webp\"\n  ],\n  \"author\": {\n    \"@type\": \"Organization\",\n    \"@id\": \"https:\/\/travelshelper.com\/#organization\",\n    \"name\": \"Travel S Helper\",\n    \"url\": \"https:\/\/travelshelper.com\"\n  },\n  \"recipeCuisine\": \"Cuisine croate\",\n  \"recipeCategory\": \"Goulache de gibier\",\n  \"cookingMethod\": \"Mijotage long\",\n  \"keywords\": \"goulache de venaison aux pruneaux, goulache croate de gibier, venaison mijot\u00e9e au vin rouge, rago\u00fbt de cerf au paprika, goulache avec polenta cr\u00e9meuse\",\n  \"prepTime\": \"PT30M\",\n  \"cookTime\": \"PT2H30M\",\n  \"totalTime\": \"PT3H\",\n  \"recipeYield\": \"6 portions\",\n  \"nutrition\": {\n    \"@type\": \"NutritionInformation\",\n    \"calories\": \"650 kcal\",\n    \"carbohydrateContent\": \"62 g\",\n    \"proteinContent\": \"52 g\",\n    \"fatContent\": \"20 g\",\n    \"fiberContent\": \"7 g\",\n    \"sodiumContent\": \"790 mg\",\n    \"servingSize\": \"1 portion de goulache avec environ 200 g de polenta cuite\"\n  },\n  \"recipeIngredient\": [\n    \"1,2 kg d\u2019\u00e9paule de venaison, coup\u00e9e en cubes de 5 cm\",\n    \"150 g de lard fum\u00e9, coup\u00e9 en petits d\u00e9s\",\n    \"30 ml d\u2019huile neutre\",\n    \"350 g d\u2019oignons, finement \u00e9minc\u00e9s\",\n    \"3 gousses d\u2019ail, hach\u00e9es\",\n    \"2 cuill\u00e8res \u00e0 soupe de paprika doux\",\n    \"1\/4 cuill\u00e8re \u00e0 caf\u00e9 de paprika fort\",\n    \"20 g de concentr\u00e9 de tomate\",\n    \"300 ml de vin rouge sec\",\n    \"500 ml de bouillon de b\u0153uf non sal\u00e9\",\n    \"180 g de pruneaux d\u00e9noyaut\u00e9s\",\n    \"2 feuilles de laurier\",\n    \"6 baies de geni\u00e8vre, l\u00e9g\u00e8rement \u00e9cras\u00e9es\",\n    \"1 cuill\u00e8re \u00e0 caf\u00e9 de graines de carvi\",\n    \"6 g de sel fin\",\n    \"1\/2 cuill\u00e8re \u00e0 caf\u00e9 de poivre noir moulu\",\n    \"300 g de semoule de ma\u00efs pour polenta\",\n    \"1,2 l d\u2019eau\",\n    \"8 g de sel fin\",\n    \"20 g de beurre\"\n  ],\n  \"recipeInstructions\": [\n    {\n      \"@type\": \"HowToSection\",\n      \"name\": \"Saisie et base aromatique\",\n      \"itemListElement\": [\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Saisissez la venaison\",\n          \"text\": \"Chauffez l\u2019huile dans une cocotte lourde. 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Faites r\u00e9duire 8 minutes, puis ajoutez le bouillon, le laurier, le poivre et la venaison.\"\n        }\n      ]\n    },\n    {\n      \"@type\": \"HowToSection\",\n      \"name\": \"Mijotage et polenta\",\n      \"itemListElement\": [\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Mijotez doucement\",\n          \"text\": \"Couvrez et maintenez un tr\u00e8s l\u00e9ger fr\u00e9missement pendant 1 heure 50 minutes \u00e0 2 heures. Remuez toutes les 30 minutes et ajoutez un peu de bouillon chaud si le niveau baisse trop.\"\n        },\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Ajoutez les pruneaux\",\n          \"text\": \"Incorporez les pruneaux et poursuivez la cuisson 25 \u00e0 30 minutes \u00e0 d\u00e9couvert ou \u00e0 demi-couvert. 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