Venison goulash with bacon dumplings and red cabbage

Ingredients for 9 servings:

• 1.8 kg venison leg
• 1 ½ vegetable onions
• 4 garlic cloves
• 300 ml red wine, sweet
• 400 ml Game stock
• 400 g chestnuts
• 800 g wild mushrooms
• 20 g parsley
• 2 tbsp oil
• 2 tbsp tomato paste
• 2 tsp salt
• 2 tsp pepper
• 2 tsp oregano
• 5 bay leaves
• 3 carnations
• 10 juniper berries
• ½ tsp cinnamon powder
• 4 tbsp cranberries
• 25 g dark chocolate, 100% cocoa
• 400 g cream
• 4 tsp cranberries
• 800 g white bread, stale
• ½ vegetable onion(s)
• 250 g bacon
• 300 ml milk
• 400 ml vegetable stock
• 2 liters of water
• 5 eggs
• 2 tsp nutmeg
• 20 g parsley
• 1.4 kg red cabbage from the jar
• 2 tbsp plum jam

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 2 hours; Total time approx. 3 hours

Dice the onions and cut the meat into 2-3 cm pieces. Prepare the rest of the ingredients at the same time. Brown the meat in batches in the oil and add it to the roasting pan to keep warm. Roast the tomato paste, sauté the onions in it, and press in the garlic. Mix everything in the roasting pan and add salt, pepper, oregano, and cinnamon. Heat briefly and deglaze with the wine and game stock. Crush the juniper berries and add them to the roasting pan with the bay leaves and cloves in a tea bag. Add the chocolate and let it melt. Place the roasting pan in the oven at 200°C (top/bottom heat) for 30 minutes, then reduce the heat to 150°C and leave the goulash in the oven for another hour. Stir at regular intervals of about 30 minutes. In the meantime, slice the chestnuts and finely chop the parsley. Heat half an onion with the bacon for the dumplings in a pan. Add the nutmeg and finally half of the parsley. Let it cool slightly and mix it with the bread. Heat the mushrooms. Meanwhile, add the milk and eggs to the bread dough for the dumplings and knead everything well. Heat the water and vegetable stock for the dumplings. Add the chestnuts to the mushrooms and mix in the cranberries, then return to the oven with the meat for another 30 minutes. Mix the red cabbage with the plum jam. Then form dumplings from the dough. Let the dumplings sit in the hot water for 20 minutes; do not allow it to boil. Whip the cream and mix it with the cranberries. Drain the dumplings, remove the meat from the oven. Mix in the parsley and serve with red cabbage. Serve with a spoonful of cream and cranberries.