Venison goulash in red wine, orange, cranberry, and mushroom sauce with brioche dumplings

Ingredients for 2 servings:

• some butter
• 2 small onions
• 3 cloves garlic
• 500 g goulash, from venison
• 250 ml red wine
• 150 ml orange juice
• 250 ml gravy or stock
• 5 juniper berries
• 1 bay leaf
• 100 g mushrooms, dried
• 100 g cranberries
• 2 tbsp orange jam, bitter
• some spice mix (orange-pepper mix)
• some cayenne pepper
• possibly sauce thickener, dark
• some butter
• ½ onion(s)
• 80 ml milk
• 200g brioche
• 2 eggs
• salt and pepper
• some nutmeg
• Pinch(s) of chili flakes

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours

Peel the onions and garlic, dice them, and fry them in butter. Wash the goulash, pat it dry, cut it into smaller pieces if necessary, and fry it vigorously. Add the red wine, orange juice, and gravy or stock, season with salt and pepper, add the mushrooms, and simmer for about 45 minutes. Add the cranberries and orange marmalade, cover, and cook over medium heat for another 45 minutes. Meanwhile, for the brioche dumplings, bring a large pot of water to a boil. Dice the onion and sauté until translucent. Cut the brioche into 1 x 1 cm cubes. Whisk the milk with the eggs and spices. Add the onions and parsley and pour over the brioche cubes. Mix everything well and let the mixture rest for about 5 minutes. Spread two sheets of aluminum foil side by side on the work surface and cover each with plastic wrap. With moistened hands, place half of the dumpling mixture onto each sheet of foil and shape into long rolls 3 to 4 cm in diameter. Wrap the rolls first in cling film, then in aluminum foil. Gently press the ends of the aluminum foil down, then twist to form a tight, even roll. Cook the dumpling rolls in gently simmering water for 15 to 20 minutes. Season the venison goulash with the orange and pepper mix and a pinch of cayenne pepper, thicken with a sauce thickener if desired, and let stand a little. Remove the dumpling rolls with a slotted spoon, remove from the foil, and slice while still hot. Arrange 4-5 dumpling slices on each side of preheated plates, add goulash, drizzle with some sauce, and serve.