Venison goulash under the hood

Ingredients for 4 servings:

• 1 kg venison (shoulder)
• 6 peppercorns
• 6 juniper berries
• ½ liter buttermilk
• 50 g bacon (smoked back bacon)
• 2 m.-sized onion(s)
• 1 bunch of soup vegetables (carrots, celery, leeks)
• some tomato paste
• 20 g porcini mushrooms, dried
• salt and pepper
• 1 tsp spice mix (game spice)
• ¼ liter red wine
• ¼ liter broth or stock
• 1 bag of frozen Rösti

Instructions

Working time approx. 30 minutes; Rest period approx. 2 days; Cooking/baking time approx. 2 hours; Total time approx. 2 days 2 hours 30 minutes

Dice the venison and marinate in buttermilk with the peppercorns and juniper berries for 1-2 days. On the day of preparation, first finely chop the soup vegetables and onions, then soak the mushrooms in a little water. Remove the meat from the marinade and dry thoroughly. Also finely dice the bacon and fry it in a pan. Add the meat and sear well, then transfer to a roasting pan. Brown the diced onions and vegetables in the pan with a little tomato paste. Deglaze with the red wine and stock and let the mixture reduce slightly. Then add everything to the meat in the roasting pan along with the soaked mushrooms, season with pepper, salt, and game spice, and mix well. The meat should not be completely covered with liquid. Now place the roasting pan with the lid on and bake in the oven at 180°C for about 1 1/2 hours. Then remove the roasting pan from the oven and remove the lid. Spread the rösti over the goulash and bake uncovered for another half hour at 225°C until crispy. Red cabbage and cranberries, for example, make a great side dish.