Reindeer goulash as a festive meal

Ingredients for 3 servings:

• 500 g reindeer meat (reindeer goulash), frozen
• 1 m.-sized carrot(s)
• 100 g celery
• 5 m.-sized onion(s)
• 1 clove(s) garlic
• e.g. tomato paste from the tube
• 3 large bay leaves
• 10 juniper berries
• 10 allspice berries
• 1 tsp peppercorns
• lemon juice
• 3 shots of red wine, dry, for cooking
• 50 g bacon, if available lardo, Italian bacon
• n. B. Game stock
• 1 tsp honey
• Sea salt and pepper
• chili powder
• 40 g dark chocolate (85%)
• n. B. Celery greens, dried
• e.g. marjoram
• e.g. rosemary
• n. B. Herbs of Provence
• rapeseed oil

Instructions

Working time approx. 1 hour; Rest time approx. 18 hours; Cooking/baking time approx. 2 hours; Total time approx. 21 hours

Cut the bacon into wafer-thin slices. Pat the thawed reindeer meat dry. Heat oil in a pan. Season the meat with salt and pepper, sprinkle with a little sweet paprika, and sear until crisp, then remove it. Add the diced onions, carrots, celery, and garlic to the pan and sear. Deglaze with red wine and pour in the game stock (or water). Return the meat to the pan. Crush the peppercorns, allspice berries, and juniper berries in a mortar and pestle and add them to the sauce. Add the bay leaves, herbs, and a pinch of salt. Bring to a boil, then cover and simmer on low heat for one and a half to two hours. Since I always prepare my roast the day before, I let it stand overnight. The next day, reheat, add the dark chocolate, and season again with salt, pepper, chili powder, lemon, and honey. The reindeer goulash doesn’t need to be thickened, as it’s already thick enough from the chocolate. Serve it with dumplings and red cabbage. If you like, you can also add cranberries, as is customary with game.