Venison goulash

Ingredients for 6 servings:

• 1 kg venison
• 3 large onions
• 3 garlic cloves
• 150 g carrot(s)
• 300 ml red wine
• 1 small can of mushrooms
• 300 g chanterelles
• 300 ml meat broth
• 1 bay leaf
• salt and pepper
• 2 tbsp sauce thickener
• 1 tbsp tomato paste
• 1 tsp oil

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

With mushrooms and chanterelles

Cut the meat into bite-sized pieces. Peel the onion and dice roughly. Peel and slice the garlic. Grate or peel and slice the carrots. Clean the chanterelles and chop them into smaller pieces if necessary, and drain the mushrooms. Heat the oil in a pan until very hot and brown the meat on all sides, seasoning with salt and pepper. Add the onions, garlic, and carrots and fry for 3 minutes, stirring. Add the tomato paste and fry briefly. Deglaze with red wine and meat stock. Add the bay leaf, mushrooms, and chanterelles, cover, and simmer over low heat for 2 hours. Thicken the sauce with a sauce thickener, if desired. Season with salt and pepper. Serve with Silesian dumplings, apple-flavored red cabbage, and half a pear with cranberries.