Venison goulash

Ingredients for 6 servings:

• 1 ½ kg venison goulash, meat from the leg (alternatively shoulder)
• 3 onions
• 3 cloves garlic
• 4 peppercorns, black
• 4 juniper berries
• 1 sprig(s) rosemary
• 2 sprigs of thyme
• 1 cinnamon stick(s)
• 4 bay leaves
• 3 tbsp tomato paste
• 300 ml red wine
• 1 package of soup vegetables
• 600 ml game stock (alternatively beef stock)
• 250 g mushrooms (champignons, porcini mushrooms)
• 200 g chestnuts
• 3 tsp mustard
• some salt and pepper
• some paprika
• some coriander powder
• some cardamom powder
• some vegetable broth, instant
• some clarified butter
• some parsley
• 1 jar cranberries
• possibly sherry

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 2 hours; Total time approx. 3 hours

with mushrooms and chestnuts

Cut the meat into bite-sized pieces. Dice the onions and garlic. Dice the carrots, leeks, and celery into 1 cm pieces. Clean and slice the mushrooms. Place the crushed peppercorns and juniper berries into a tea strainer so you don’t have to pick them out later. Sear the meat in a little clarified butter until well browned all over. Season with salt and pepper. Add the onions, garlic, and root vegetables and sear. Briefly fry the tomato paste and then deglaze with red wine. Let it reduce for a few minutes until the red wine is well reduced. Then pour in the game stock. Add all the spices and chestnuts to the meat, cover, and bake in the oven at 150°C for about 1 1/2 hours. After this time, the meat should be tender and the sauce should be reduced enough that it doesn’t need to be thickened. Season to taste with salt, pepper, paprika, vegetable stock, mustard, and sherry. Alternatively, you can omit the sherry. Finally, briefly fry the mushrooms in clarified butter and add them to the meat. Sprinkle with parsley and garnish with cranberries. Dumplings, potatoes, or even noodles go well with this dish. Any kind of cabbage is a good side dish.