Szeged-style Venison Goulash

Mash the juniper berries and peppercorns. Wash the thyme and pluck the stems. Put together with the bay leaves and the cloves in the tea bag (or tea infuser - then without the bay leaves). Peel and dice the potatoes. The green peppers in cubes (preferably made naked with a peeler - this is easier to digest!) Peel the onions and chop them roughly. If you like garlic, you can also finely dice 2 cloves of garlic! On the subject of caraway: if you don't have ground caraway, you can also use whole caraway seeds. Then add about a level teaspoon to the spice bag.

Brown the meat nicely in hot lard or margarine and then season well with salt and pepper. Add the onions (garlic fans now add the Knofi cubes) to the meat and fry them. The tomato paste can now also be added to the meat and it should also be roasted. The spices caraway, hot and sweet paprika powder are added. Stir everything well and deglaze with meat stock and red wine. Add the diced potato, the sauerkraut and the spice sachet. Cover and let simmer for almost 2 hours over a medium heat. As usual with braised dishes, stir briefly from time to time

After almost 2 hours - you have to test that (how good was the quality of the meat - old goat or young doe ... ???) remove the spice bag and season with salt and pepper. You can stir in the creme fraiche. Personally, I think that I put a pretty bowl on the table and leave it to everyone to refine their dish.

I buy the sauerkraut at the meat counter because it is nicer and tastier. Also chop with a large, sharp knife. That’s better later when you’re eating !!!

Go very well with: rice or napkin dumplings but also the boiled potato is a nice accompaniment

I take 2 - 3 more sweet peppers (red, yellow, orange ...) - By the way, I generally peel the peppers, since our digestive system can't do anything with the peel anyway - and I also add more meat broth. Then a nice baquette - GORGEOUS !!!