Venison goulash with blackcurrant sauce

Ingredients for 4 servings:

• 1 tbsp porcini mushrooms, dried
• 100 ml lukewarm water for soaking
• 1 kg venison goulash
• 2 tbsp clarified butter for frying
• 1 onion(s)
• 2 small potatoes
• 1 small carrot(s)
• 3 tbsp tomato paste
• 1 tsp game spice
• 75 ml jostaberry syrup, black, more to taste
• 500 ml Game stock
• salt and pepper

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 2 hours; Total time approx. 3 hours

First, soak the dried porcini mushrooms in warm water and set aside until ready to use. Peel and finely dice the onion, carrots, and potatoes. Heat the clarified butter in a wide pot or deep frying pan and brown the meat in batches on all sides. Remove the meat and sauté the onion, porcini mushrooms, and vegetables in the resulting cooking juices for a few minutes. Then add the tomato paste and game spice and brown briefly. Now add the meat back in and stir in. Pour in the blackcurrant syrup and game stock, cover, and simmer over medium heat for about 1.5 hours. Season with salt and pepper, adding more blackcurrant syrup if desired. Serve as a side dish with spaetzle, pasta, red cabbage, or lamb’s lettuce. If you like, add a pear with cranberries. In terms of flavor, the goulash is very similar to recipes using red wine.