Venison goulash

Ingredients for 4 servings:

• 800 g venison goulash
• Oil for frying
• 1 onion(s)
• 1 bunch of soup vegetables
• 2 tbsp tomato paste
• 2 bay leaves
• 4 cardamom pods
• 2 mace flowers
• 5 cinnamon blossom(s)
• 5 juniper berries
• 3 long peppercorns
• 250 ml red wine
• 200 ml port wine
• 400 ml Game stock
• Salt
• Sauce thickener, dark, optional

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours

with a very aromatic sauce

Dice the onion and vegetables. Heat the oil in a wide pan and brown the meat in batches. Remove and set aside. Sauté the onions and vegetables in the frying fat and lightly fry them with tomato paste. Deglaze with red wine and port wine. Place the spices in a tea bag or spiced egg and add them to the pan with the game stock. Season with salt. Bring everything to a boil. Now add the meat and simmer gently for about 90 minutes. When the meat is tender, thicken the goulash with a dark sauce thickener if desired and season again to taste.