Venison goulash in a Roman pot

Ingredients for 4 servings:

• 1 kg goulash meat from venison, fresh or frozen
• 1 onion(s)
• 1 bay leaf
• 2 carnations
• 4 juniper berries
• 250 ml red wine
• 4 tbsp fruit vinegar or red wine vinegar
• Thyme, rosemary etc. to taste
• 1 onion(s)
• 100 g clarified butter
• 2 tbsp flour
• 1 tbsp instant meat broth
• 2 tbsp tomato paste
• 1 tsp pepper, green
• 250 g mushrooms
• 150 g sour cream
• 1 pinch(s) of sugar
• Salt

Instructions

Working time approx. 45 minutes; Rest period approx. 3 days; Cooking/baking time approx. 1 hour 40 minutes; Total time approx. 3 days 2 hours 25 minutes

or gourmet pot/clay pot

For the marinade, finely chop the onion. Place the prepared meat cubes in a narrow container with the onion, bay leaves, cloves, and juniper berries (or other herbs to taste). Mix the red wine and vinegar and pour over the meat. Cover and let the meat marinate in the refrigerator for 2-3 days. Rinse the clay pot thoroughly with water, at least 30 minutes. Drain the meat, strain the marinade through a sieve, and set aside. Dice the onion and fry in clarified butter with the meat until crisp. Dust with a little flour and brown. Add the meat and onions to the clay pot. Boil the meat juices with approximately 150 ml of the marinade, add the tomato paste, meat broth, and green pepper, and pour over the meat. Close the Roman pot and place it horizontally on the lowest rack of a cold oven. Cook at 225°C (425°F) using top/bottom heat for about 70 minutes. Slice the mushrooms into thin slices and add them to the meat along with the sour cream. Season with salt and sugar and cook for another 20 minutes. Season to taste with herbs and/or red wine/marinade/broth. You can also refine it with cranberries. I often use regular cream or double cream. You can also use other mushrooms instead of the mushrooms. We like to serve it with spaetzle.