Venison goulash with cranberry sour cream

Ingredients for 4 servings:

• 1 kg game goulash (roe deer, venison or wild boar)
• 1 large onion(s)
• 1 carrot(s)
• 2 tbsp clarified butter
• Salt and pepper from the mill
• 150 ml red wine, dry, strong
• 100 ml port wine, red (or red wine)
• ½ tsp juniper berries
• 1 bay leaf
• ½ tsp black peppercorns
• 600 ml meat broth
• 500 g potatoes, waxy
• 1 stalk(s) leek
• 200 g sour cream
• 8 tbsp cranberries
• Parsley, fresh

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour 45 minutes; Total time approx. 2 hours 5 minutes

Peel and finely dice the onions and carrots. In a large pot, brown the meat cubes in batches in hot clarified butter, season with salt and pepper. After the last portion of meat, brown the onions and carrots, add the meat again, and deglaze with red wine and port wine. Add the juniper berries, bay leaf, and peppercorns (preferably in a tea bag, spiced egg, or similar). Simmer until the liquid has evaporated, then pour in the stock. Braise in a covered pot for about 90 minutes. In the meantime, peel the potatoes and cut into 1 cm cubes. Trim the leeks, halve them lengthwise, wash them, and cut them into 1 cm thick half rings. Mix the sour cream with 4 tablespoons of cranberries. Chop the parsley. After 1 hour, add the potato cubes, then after another 15 minutes, add the leeks, and continue simmering uncovered. Remove the spice bag. Add 4 tablespoons of cranberries to the goulash and season with salt and pepper. To serve, sprinkle the goulash with chopped parsley and place a dollop of cranberry sour cream in the center of the plate. It also tastes wonderful reheated the next day.