Venison goulash from the slow cooker

Ingredients for 4 servings:

• 1 kg venison goulash
• 250 g mushrooms, brown
• 100 g prunes
• 1 large onion(s)
• 1 large carrot(s)
• 2 garlic cloves
• 2 tbsp tomato paste
• 250 ml Game stock
• 250 ml red wine
• 3 allspice berries
• 3 carnations
• 1 juniper berry(s)
• 1 bay leaf
• 3 tbsp sauce thickener, dark
• salt and pepper
• oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 4 hours 30 minutes; Total time approx. 5 hours

guaranteed success for a 3.5 l slow cooker

Rinse the meat, pat dry, and remove any tendons. Peel and dice the carrot. Peel the onions and cut into small cubes. Peel and roughly dice the garlic. Clean and slice the mushrooms. Quarter the prunes. Then mix the mushrooms, prunes, and garlic. Now, layer a portion of meat into the slow cooker’s ceramic pot, then a handful of the mushroom mixture on top, then more meat, and so on. Add a little oil to a pan and sauté the onion over medium heat for a few minutes until translucent. Then add the carrot to the pan and cook briefly. Push the vegetables to the side of the pan and add the tomato paste. Roast briefly. Deglaze with the game stock and red wine and stir everything well until the tomato paste is completely combined with the liquid. Season with salt, add all the spices, stir well again, and bring to a boil. Caution: Do not season the sauce with pepper yet, as the long cooking time will overpower the pepper flavor. Pour the sauce over the meat, put the lid on the slow cooker, and simmer for 3 hours on HIGH and another 1.5 hours on LOW. After the specified time, fish out the bay leaf. Then drizzle in the sauce thickener and stir vigorously. Now put the lid back on the pot and wait about 10 minutes until the sauce thickens. The goulash should have a creamy consistency. Season generously with salt and pepper. Serve the goulash with cranberries and your choice of side dishes.