Venison goulash, fruity and slightly spicy

Ingredients for 2 servings:

• 400 g venison goulash
• 2 onions
• 100 g celeriac
• 1 large carrot(s)
• 2 garlic cloves
• 1 piece(s) ginger, fresh, walnut-sized
• 3 tbsp olive oil
• 400 ml Game stock
• 200 ml red wine, strong
• 1 tbsp tomato paste
• 1 chili pepper(s), medium hot
• 4 allspice berries
• 6 juniper berries
• Salt and pepper, black from the mill
• 2 tbsp mango chutney or my mango chili chutney
• 2 tbsp currant jelly
• some lemon zest

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours

Cut the venison goulash into approximately 2 cm cubes. Heat the olive oil in a roasting pan, sear the meat, remove, and set aside. Finely dice the vegetables, finely chop the garlic and ginger, and lightly roast everything in the roasting pan. Stir in the tomato paste, add the game stock, red wine, and the whole chili pepper. Roughly crush the allspice berries and juniper berries in a mortar and pestle and add to the roasting pan with the meat. Bring everything to a boil, season generously with salt and freshly ground pepper. Add the mango chutney and blackcurrant jelly, cover, and simmer the goulash on very low heat for about 1.5 hours. Finally, add a little grated lemon zest and, if desired, season with salt, pepper, and more chutney or blackcurrant jelly.