Let the deer goulash thaw overnight in the refrigerator. The venison goulash should be at room temperature before frying! The meat has a spicy aroma and is strong in taste.
Heat the rapeseed oil in a pan and fry the defrosted meat well on all sides. Add the onion and fry. Deglaze with Delaforce, then add the beef broth (but not too much at once), tomato paste, bay leaves, juniper, chilli flakes and coriander. Bring everything to the boil, cover and simmer over a mild heat for approx. 2 hours, stirring occasionally.
Now add the garlic, wild lingonberries, Exquisit-Condimento raspberry, salt and pepper, mix well and let simmer gently for another half an hour. The longer the cooking time, the finer the meat structure! Finally, season to taste, seasoning if necessary.
Peel, wash and halve the potatoes. Cook without salt. Drain and strain into a bowl through a potato press. Divide into 4 parts, press in lightly. Push 1/4 of the potato mixture to one side and fill the area with potato starch. Add salt and nutmeg, mix well.
Shape the potato mixture into 5 dumplings. Bring the salted water to the boil, add the dumplings, bring to the boil briefly until they rise to the surface and leave to stand for about 10-15 minutes, stirring occasionally.
Wash the Williams pear, cut in half and remove / hollow out the core using a ball cutter. Fill with currants and serve on two plates with dumplings and venison goulash.