Venison stew

Ingredients for 4 servings:

• 800 g game meat, e.g. goulash
• 10 m.-sized onion(s)
• 250 ml red wine, dry
• 250 ml Game stock
• 6 tbsp tomato paste
• 1 tsp sweet paprika
• 3 tsp spice(s), (wild)
• 1 tsp salt
• ½ tsp pepper
• 150 g double cream
• 800 ml buttermilk, for pickling
• some oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 20 minutes

No frying.

Marinate the venison goulash overnight in buttermilk. Peel and quarter the onions, sauté them in hot oil until translucent, and briefly fry them with the tomato paste and sweet paprika. Add the dry red wine, game stock, game spice, salt, and pepper, and bring to a boil. Add the patted-dry venison and simmer for about 1.5 to 2 hours, stirring occasionally. Just before serving, stir in the double cream. Then, do not allow to boil again. We like this best with spaetzle.