Venison goulash my way

Ingredients for 4 servings:

• 500 g venison goulash
• 3 m.-sized onion(s)
• 2 oranges, one of which is not sprayed
• 8 juniper berries
• 8 grains of black pepper
• 1 kiwi(s)
• 3 bay leaves
• 1 bunch of soup vegetables

Instructions

Working time approx. 20 minutes; Rest period approx. 2 days; Total time approx. 2 days 20 minutes

Take the venison goulash. Ideally, it’s pre-cut into kitchen-friendly portions, otherwise, do this. Cut the onion into medium-sized cubes, fillet one orange, and zest the second and then fillet it. Peel the kiwi and cut it into small cubes. Mix the meat with the red wine and orange juice, add the diced onion, diced vegetables, orange segments, and diced kiwi along with the remaining spices. Let the meat marinate in the refrigerator for at least two days. Then, brown the meat in a hot pan or roasting pan, and deglaze the pan with the marinade. Simmer all ingredients in the oven at 180 degrees Celsius for one hour. If desired, thicken the sauce with potato flour or butter.