Red venison goulash with an oriental twist

Ingredients for 3 servings:

• 1 kg game goulash from venison or deer
• 2 onions (shallot and/or red onion)
• 1 garlic clove(s)
• 6 dates, fresh or dried
• 2 tbsp coconut oil
• 1 tbsp salt and pepper from the mill
• 2 bay leaves
• 2 juniper berries, crushed
• 2 tbsp, heaped tiger nut flour
• 1 some herbs de Provence or rosemary
• 250 ml water
• 250 ml white wine
• some Noilly Prat
• 20 ml gin (Finsbury Gin), a shot glass
• 100 ml cream
• Cardamom powder, just a touch

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

gluten-free, low-fat

Peel the shallots and onions and dice them into small cubes. Dice the dates. Heat the coconut oil. Brown the meat and shallots vigorously. Season everything with salt, pepper, bay leaves, and crushed juniper berries, and dust with earthen flour. Add the dates and deglaze with water and the Noilly Prat and gin mixture. Cover the goulash and simmer for 20 minutes, then add the white wine and cook for a final 25-30 minutes. Season the meat with salt, pepper, cream, and Provençal herbs. Potato dumplings are a great side dish; I like them best sliced ​​and crispy roasted. If you like, mix some blackcurrant jam with a dash of cream and pepper and serve with the side dish. I prefer two grilled, skinned pointed peppers with a dash of salt. They are sweet and enrich the dish with the vitamins of the vegetables, without any fat.