Venison goulash forester style

Ingredients for 4 servings:

• 800 g venison, leg or shoulder
• 75 g bacon, fattier
• 2 tbsp oil
• e.g. meat broth
• 1 lemon(s), juice
• 150 g prunes
• 2 cl brandy
• 2 tbsp nuts, chopped
• 1 tbsp flour
• pepper
• Salt
• 1 onion(s)
• Vinegar
• Sugar
• white wine

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes

Dice the meat, season with pepper and salt. Brown in a mixture of bacon and oil. Add the finely chopped onion. Fry everything well until the meat is browned. Sprinkle 1 tablespoon of sugar over the meat and let it brown lightly. Add a few drops of vinegar. Dust with flour and let it sweat through. Add meat broth so that the meat is just covered. Cover and cook. Stir in the prunes soaked in lemon juice and brandy for 1 hour and sprinkle with chopped nuts. Serve with potato dumplings.