Game ragout in red wine

Ingredients for 4 servings:

• 800 g goulash from fawn, roe deer or young wild boar
• 5 dl red wine
• 1 bunch of soup vegetables
• 2 bay leaves
• 3 cloves
• 8 peppercorns
• 1 tbsp cranberry compote
• 4 tbsp olive oil
• Salt and pepper, black from the mill
• 1 tbsp tomato puree
• 1 piece(s) lemon(s) – peel
• 4 dl Game stock
• 2 dl cream
• 1 tbsp flour

Instructions

Working time approx. 15 minutes; Rest period approx. 1 day; Total time approx. 1 day 15 minutes

Pour the red wine and 2.5 dl of water over the meat. Clean and finely chop the soup vegetables and add them to the marinade. Mix the spices, compote and 1 tbsp of olive oil with the meat and chill for 24 hours. Drain the meat, reserving the vegetables and marinade. Pat the goulash cubes dry and season with salt and pepper. Heat 3 tbsp of olive oil in a roasting pan and brown the ragout vigorously. Add the vegetables, brown them and mix with the tomato puree and lemon zest. Deglaze with the game stock and simmer covered for 1.25 hours. Meanwhile, bring the marinade to a boil, strain it and gradually add it to the ragout. Remove the meat. Strain the vegetables and liquid through a sieve into a saucepan. Add the cream and simmer. Mix the flour with the water to thicken the sauce. Heat the meat in the sauce and season with salt and pepper.