Venison goulash with Brussels sprout puree and beetroot dumplings

Ingredients for 2 servings:

• 300 g venison without tendons
• 1 tbsp oil, e.g. rapeseed oil
• 2 m.-sized onion(s)
• 1 tbsp Tomato paste, triple concentrated
• ½ tsp cinnamon powder
• ½ tsp allspice powder
• salt and pepper
• 250 ml red wine, dry
• Water
• ½ cup sour cream, approx. 100 g
• 3 tbsp cranberries from the jar
• 500 g Brussels sprouts, fresh
• 75 g butter
• ½ cup sour cream, approx. 100 g
• salt and pepper
• 1 pinch(s) nutmeg, freshly grated
• 50 g white bread, diced
• 1 small onion(s)
• 1 tsp clarified butter
• 150 g potatoes, floury, cooked
• 100 g beetroot, cooked
• 1 egg(s)
• 2 tbsp spelt flour type 630
• salt and pepper

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours 15 minutes

the game season has begun

For the goulash: Cut the venison into bite-sized cubes. Peel and roughly dice the onions. Heat the oil in a pan and sear the meat cubes. Add the onions and tomato paste and stir in. As soon as the onions have started to brown, add the cinnamon, allspice, and pepper, pour in the wine, and reduce the liquid. Pour in a little water, put the lid on the pot, reduce the heat, and let the goulash simmer gently for about 1 hour. Mix the sour cream with the cranberries and stir into the sauce at the end of the simmering time. Season the sauce with salt and thicken if desired. For the Brussels sprout purée: Trim and quarter the Brussels sprouts, and cook in unsalted water until tender. Drain the vegetables. Add the butter, nutmeg, salt, pepper, and the remaining half cup of sour cream to the vegetables and quickly puree until finely ground using an immersion blender. For the dumplings: (This quantity serves four people) Peel the soft-boiled potatoes and mash them. Peel the onion, but do not dice them. Brown the white bread cubes with the fat and onions. Thinly slice the beetroot and then dice them very finely. Mix the mashed potatoes with the toasted white bread cubes, beetroot cubes, and egg. Add flour, salt, and pepper and knead the mixture with your hands until you have a pliable dough. Make four dumplings from the dough. Bring water to a boil, add salt, and add the dumplings. Let the dumplings simmer at medium heat for about 25 minutes. Remove the dumplings and serve, or let them cool and then fry them in clarified butter.