Venison goulash 5 stars

Ingredients for 8 servings:

• 2 ½ kg venison goulash
• 500 g onion(s)
• 4 garlic cloves
• 6 peppercorns, black
• 10 juniper berries
• 4 bay leaves
• 1 sprig(s) of thyme
• 2 rosemary sprigs
• 2 tbsp tomato paste
• 2 tbsp flour
• 750 ml water
• 125 ml red wine
• Starch flour for binding
• Salt and pepper, white
• Game spice
• Fat for frying (margarine or butaris)

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 30 minutes

for 8 people

Season the goulash with salt, white pepper, and game spice in a bowl. Then brown the goulash in a pan or roasting pan. You can use margarine or butaris for this (both are equally good; we’ve tried both). Cook small batches at a time, then store the cooked goulash in a bowl. When the last goulash cubes are almost done cooking, add the tomato paste, stir in, and deglaze with a little water. Cut the onions into eighths and press the garlic through a press. Place the meat, once browned on all sides, in a sufficiently large roasting pan. Gradually add water, then dust the meat with flour. Add the red wine. Briefly brown the onions in the pan, then add to the goulash. Add the garlic and all the spices mentioned above. Bring the goulash to a boil, stirring frequently, and then simmer over medium heat for about 1.5 hours. When the meat is tender, thicken the liquid with starch, removing the rosemary and thyme sprigs and bay leaves. Serve with dumplings or croquettes, red cabbage or green beans, and a pear and cranberries to round out the dish.