Venison goulash

Ingredients for 3 servings:

• 500 g venison
• 3 carrots
• 1 small celeriac
• 1 celery stick
• 4 onions
• 1 bay leaf
• 6 juniper berries
• 3 carnations
• 600 ml red wine, dry
• 400 ml Game stock
• 1 jar chanterelles, approx. 300 g, or fresh chanterelles
• 500 g mushrooms, fresh
• 1 bunch of parsley
• oil
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 3 hours 30 minutes; Total time approx. 4 hours

Peel the carrots, celeriac, celery stalks, and onions and cut into pieces. Cut the venison into pieces as well. Heat a little oil in a roasting pan and sear the venison, seasoning with salt and pepper. Brown the meat for about 6 minutes, then remove from the roasting pan. Add a little more oil to the roasting pan and sear the onions, carrots, and celery. Lightly crush the juniper berries with a knife and add them along with the bay leaf and cloves. After about 5 minutes, add the mushrooms. Pour in 250 ml of red wine and reduce for about 45 minutes. Add the venison, the remaining wine, and the game stock, and simmer over low heat for about 2.5 hours. Season again with salt and pepper, if desired. Finely chop the parsley and add it just before serving.