Venison goulash Augustusburg

Ingredients for 4 servings:

• 1 kg venison, diced
• 150 g bacon, streaky
• 1 onion(s)
• 2 cloves garlic
• 2 carrots
• ¼ celery root
• 1 stalk(s) leek
• 2 sprigs of thyme
• 1 sprig(s) lavender
• 4 juniper berries
• Salt
• black pepper
• 250 ml red wine
• 750 ml game stock
• 150 g lentils, red, peeled
• 175 g spaetzle
• 4 cl sherry
• 1 tbsp vinegar (red wine vinegar)
• 1 tsp sugar
• 2 tbsp tomato paste
• 100 g sour cream

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Cut the bacon into strips and fry in the pan. Brown the diced venison in it. Peel and slice the onion and garlic, add to the meat, and sauté. Wash and trim or peel the carrots, celery, and leek; cut the leek into rings and the carrots and celery into strips. Add the vegetables to the goulash and sauté for about 12 minutes. Wash the herbs and add the spices. Pour in the red wine and half of the game stock. Simmer for one hour, stirring occasionally. Then add the lentils and spaetzle with the rest of the game stock and simmer for a further 20 minutes. Stir in the sherry, vinegar, sugar, and tomato paste, and season with salt and pepper. Stir in the sour cream just before serving.