Venison goulash or roe deer goulash

Ingredients for 4 servings:

• 1,000 g venison or deer meat
• 500 g soup vegetables, e.g. carrot, celery, leek, parsley, etc.
• 3 small onions or 6 shallots
• 500 g mushrooms or mixed mushrooms
• 50 g bacon
• 4 garlic cloves
• 400 ml Game stock
• 250 ml red wine
• 4 bay leaves
• 100 g butter or clarified butter
• 3 tbsp olive oil
• 1 tsp, heaped thyme
• 1 tbsp tomato paste
• 1 ½ tsp, heaped salt
• ½ tsp pepper
• ½ tsp paprika powder, sweet or hot

Instructions

Working time approx. 40 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 3 hours; Total time approx. 4 hours 40 minutes

Simple and extremely delicious

Cut the meat into bite-sized pieces. Finely chop the onions, root vegetables, and bacon. Trim, wash, and slice the mushrooms. Rinse the canned mushrooms under running water and drain completely. Melt the butter and oil in a large pot and fry the meat briefly but quickly. Remove and set aside. Now fry the onions, root vegetables, bacon, and mushrooms. Add the tomato paste and fry briefly, then deglaze with red wine and reduce for about 5 minutes. Add the game stock and reduce for another 5 minutes. Add the meat, garlic, and spices and simmer on low heat. Stir occasionally. After 3 hours, turn off the heat and let it simmer for another hour.