Venison goulash with grapes

Ingredients for 5 servings:

• 1 ½ kg venison goulash
• 2 onions
• 2 carrots
• ½ celeriac (approx. 250 g)
• 250 g chanterelles
• 500 g grapes, green, seedless
• 4 tbsp oil
• salt and pepper
• 1 tbsp tomato paste
• 2 tbsp flour
• 500 ml red wine
• 500 ml water
• 250 ml grape juice, light
• 2 bay leaves
• 4 juniper berries
• 1 tsp oregano, dried
• fresh oregano, if desired, for garnishing

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 40 minutes

Unusual, but super delicious!!!

Peel the onions. Peel and wash the carrots and celery. Finely dice everything. Trim the chanterelles, wash them briefly, and drain well. Wash the grapes and remove the stems. Heat the oil in a large roasting pan. Brown the meat in batches. Season with salt and pepper. Finally, briefly brown the onions, carrots, celery, and chanterelles. Return all the meat to the roasting pan. Add the tomato paste and sauté briefly. Sprinkle the flour over the meat and sauté briefly. Pour in the red wine, grape juice, and 500 ml of water; bring to a boil. Add the bay leaves, juniper berries, oregano, and half of the grapes. Cover and simmer over medium heat for about 1.5 hours. Add the remaining grapes 10 minutes before the end of the simmering time. Season the venison goulash to taste. Garnish with oregano. Serve with spaetzle and a dry red wine.