Venison goulash

Ingredients for 6 servings:

• 1 ½ kg venison goulash
• 4 tbsp, heaped tomato paste
• 1 medium-sized onion(s), finely chopped
• n. B. Blackcurrant juice
• e.g. meat broth
• salt and pepper
• 15 juniper berries, crushed
• 1 star anise
• 10 allspice berries
• 3 bay leaves
• 2 tbsp, heaped sauce thickener, dark
• n. B. Cranberries from the jar

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 1 hour 55 minutes; Total time approx. 2 hours 55 minutes

low-fat, alcohol-free

Place the meat in a covered roasting pan and season with salt and pepper. Stir in the chopped onion and tomato paste. Add equal parts blackcurrant juice and meat broth until the meat is three-quarters covered. Add the bay leaves, place the remaining spices in a gauze bag, and add it – I use a piece of gauze bandage and simply tie it. Place the lid on. Place in the preheated oven and braise at 220°C (top/bottom heat) for 1 hour and 50 minutes. After the cooking time, remove the roasting pan from the oven, discard the spices, and let the goulash rest for another half hour. Bring back to a boil and thicken with a sauce thickener, if desired. Serve with a dollop of cranberries.