Swiss venison pepper

Ingredients for 10 servings:

• 2 kg venison goulash
• 300 g soup vegetables
• 8 dl red wine
• 1 dl vinegar
• salt and pepper
• Juniper berry(s)
• 50 g tomato paste
• 80 g flour
• possibly fund (game stock)
• bay leaves
• rosemary

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Marinate the meat with the sautéed soup vegetables, red wine, vinegar, and spices in a tightly sealed Tupperware container in the refrigerator for 6 days. Remove the meat and drain well, then sear it in a little oil. Add the tomato paste and, shortly after, the flour. Fry the flour until no white remains, then pour in the marinade and let it simmer slowly. Remove the meat pieces from the sauce and pour the sauce through a fine sieve. Add the meat again and season to taste. I like some cranberries for sweetness and pepper and a little vinegar for spiciness. I serve it with classic homemade spaetzle, red cabbage, and a red wine pear with cranberries.