Venison goulash Swiss hunter

Ingredients for 16 servings:

• 4 kg venison (leg and leg)
• 3 bunches of soup greens (parsley, chives, celery, carrots, onion)
• 4 kg onions
• 3 tbsp beef broth (instant)
• 2 tsp ginger
• 25 g mushrooms (dead mantis mushrooms), dried
• 2 morels
• 250 g mushrooms (canary mushrooms)
• 250 g mushrooms
• 250 g porcini mushrooms
• 500 g mushrooms (goat’s beard)
• 2 liters of dry red wine
• 1 liter of water
• 3 tbsp vinegar (basil vinegar)
• 2 anise (star anise)
• 8 carnations
• 25 juniper berries
• 15 bay leaves
• 8 tbsp herbs de Provence
• 250 g cranberries
• 4 tbsp sugar
• salt and pepper

Instructions

Working time approx. 1 hour 10 minutes; Rest time approx. 6 hours; Total time approx. 7 hours 10 minutes

Separate the venison leg and leaf from the tendons, partially skin them, and cut into cubes approximately 2.5 to 3 cm thick. Finely chop the onions. Boil red wine, water, basil vinegar, sugar, star anise, cloves, juniper berries, bay leaves, and Provençal herbs to a broth and let it cool. Marinate the meat for about 6 hours. Finely chop the soup bundles and boil with beef broth, ginger, and black trumpet berries for about 1.5 hours, then chop with a fork (puree). Brown the meat and onions together. Brown the mushrooms separately. Add the purée. Simmer on low heat for about 1 hour. Add the cranberries with the mushrooms 20 minutes before serving and season to taste (with a little salt and black pepper).