Venison goulash from the Roman pot

Ingredients for 4 servings:

• 1 kg venison, diced
• 2 garlic cloves, peeled and diced
• 2 small onions, finely diced
• Spice mix for game, dried
• Salt
• pepper
• ¼ liter dry red wine
• 1 cup game stock
• 1 tbsp cornstarch or locust bean gum, mixed with a little water
• Worcestershire sauce
• 2 tsp, heaped jam, currant
• Sugar or other sweetener
• drops of lemon juice

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 1 hour 50 minutes

Soak the Roman pot in water for 10 minutes. Add the meat, sprinkle with the spices, garlic, and onions, and mix thoroughly. Pour in half of the red wine and stock. Place in the oven and simmer at 180°C (top/bottom heat) for about 90 minutes. Transfer everything to a saucepan and check for tenderness. If it’s still not tender enough, simmer in the pan for a while longer. Finally, add the remaining liquid and season with jam and sugar, Worcestershire sauce, and lemon juice. Thicken with the cornstarch. I serve this with spaetzle and mushrooms or Brussels sprouts.