Venison goulash with balsamic vinegar

Ingredients for 4 servings:

• 1 kg venison goulash
• 4 shallots
• 3 tbsp clarified butter
• 1 cinnamon stick(s)
• 1 bay leaf
• 3 carnations
• 6 juniper berries
• 500 ml red wine
• 200 ml balsamic vinegar, mild
• 50 g porcini mushrooms, dried
• 100 ml crème fraîche
• salt and pepper

Instructions

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

The goulash becomes tender in the oven

Cut the shallots into eighths. Heat the clarified butter in a roasting pan and fry the shallots and goulash, stirring occasionally. Preheat the oven to 190°C (top/bottom heat: 170°C fan/convection oven). Add the spices to the goulash. Add the red wine and balsamic vinegar and simmer for 5 minutes. Cover the goulash and simmer in the oven for about 1.5 hours. Soak the porcini mushrooms in warm water. Remove the meat from the roasting pan and keep warm. Strain the cooking juices and reduce to 300 ml. Add the soaked porcini mushrooms and simmer for about 10 minutes. Stir the crème fraîche into the sauce and season with salt and pepper. Add the meat to the sauce and let it heat through briefly.