Venison goulash a la Papa

Ingredients for 6 servings:

• 1 ½ kg venison (goulash)
• 2 liters of buttermilk
• 500 g dried meat (streaky bacon)
• 100 ml oil
• 1 bottle of red wine (good, dry)
• 2 packs of tomatoes, pureed
• 4 juniper berries
• 700 ml broth
• ½ liter of water
• 2 tbsp flour
• 1 tsp salt
• 1 tsp pepper
• 1 tsp paprika powder (sweet)
• 6 onions
• 1 small jar of cranberries

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 30 minutes

no big effort and delicious

If the goulash pieces are too large, cut them into bite-sized pieces. The meat is then marinated overnight in a broth made from buttermilk and approximately 250 ml of red wine. The meat must be covered. Heat the oil in a pot and add the dried meat. Remove the goulash from the broth and let it drain. Do not discard the broth. Add the meat to the pot and sear it on all sides until firm. Meanwhile, peel the onions, halve them, cut them into strips, and sear them. Sprinkle the salt, pepper, and paprika over the meat and stir thoroughly again. Deglaze with approximately 250 ml of red wine and reduce. Add the passata and juniper berries. Let it simmer for 20 minutes. Pour in the broth and let everything simmer in a covered pot for approximately 50 minutes. To thicken the sauce, stir the flour and water until no lumps remain. Stir the flour broth into the boiling liquid and bring to a boil. Season again to taste. If desired, you can garnish the meat with cranberries. This goulash can also be prepared in a Roman pot.