Venison goulash – something different

Ingredients for 6 servings:

• 1 kg venison goulash from the butcher
• e.g. olive oil for frying
• 1 bunch of carrots
• 1 bunch of celery
• ½ celeriac
• 1 bell pepper(s)
• 1 onion(s)
• salt and pepper
• 1 tsp caraway seeds
• 8 juniper berries
• 1 tbsp agave syrup or honey
• 1 chili pepper(s)
• 1 bottle of red wine (750 ml)
• 1 bottle of tomato sauce, pureed

Instructions

Working time approx. 1 hour; Rest time approx. 12 hours; Cooking/baking time approx. 5 hours; Total time approx. 18 hours

simple and very tasty

Sear the venison goulash in a pan with olive oil. Skim off any foam that forms and simmer until the liquid has evaporated. Clean and finely chop the vegetables. Sauté the vegetables in a second pan with salt, pepper, juniper berries, caraway seeds, and agave syrup. Add the seared venison goulash and the chili pepper. Deglaze with plenty of red wine, then bring to a boil over medium heat and add the tomato sauce. Simmer everything over medium heat for a few hours, stirring occasionally. Reheat the next day and season to taste. Finally, stir in the cream and season to taste.