Braised venison goulash with mushrooms

Ingredients for 6 servings:

• 1 ½ kg venison goulash
• 250 g pork belly, smoked
• 7 large onions
• 7 cloves garlic
• 300 g mushrooms
• 100 g tomato paste
• 2 tbsp flour
• 400 ml red wine, dry
• 1 liter Game stock
• 3 tsp sunflower oil
• 2 tbsp salt
• 2 tbsp pepper
• 2 tbsp paprika powder
• 10 juniper berries
• 200 ml sour cream
• 5 tbsp currant jam

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 30 minutes

from the Dutch oven

Cut the venison (if it’s not already in goulash form) into large, bite-sized pieces. Chop the bacon, onions, and garlic as desired. Heat the Dutch oven (this also works perfectly on the stovetop, of course!) and add the oil. Brown the bacon, onions, and garlic, then add the meat. Immediately dust the meat with flour and brown. Add tomato paste and all the spices. Deglaze with red wine and the stock. Braise at approximately 160°C (320°F) for 1 hour. Now add the mushrooms and braise for another hour. Remove the Dutch oven from the grill (or coals) (or, of course, the pot from the heat). Add the sour cream and blackcurrant jam and stir to combine. You can find the video recipe on my blog www.die-frau-am-grill.de: https://die-frau-am-grill.de/hirschgulasch-mit-pilzen/ or on my YouTube channel “Die Frau am Grill”: https://youtu.be/iTW7S-4Kv_k