Venison goulash with cranberries and hazelnut spaetzle

Ingredients for 4 servings:

• 650 g deer goulash from the leg
• 150 g onion(s), diced
• salt and pepper
• 1 tbsp tomato paste
• 1 clove(s) garlic, squeezed
• 300 ml red wine
• 100 ml port wine, red
• 1 tsp rosemary needles, chopped
• n. B. cranberries (jar)
• e.g. mustard
• n. B. Juniper berry(s), approx. 5 – 8
• 300 g flour
• 100 g hazelnuts, ground
• 8 eggs
• 1 tsp salt
• possibly water if needed
• 50 g butter

Instructions

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

Heat oil in a roasting pan as large as possible. First, fry the meat, then the onions vigorously for about five minutes. Season with salt and pepper. Add the tomato paste and garlic. Fry the goulash for another two minutes, then deglaze the goulash base with red wine. Add the chopped rosemary needles, cranberries, and mustard. Place all the other spices in a linen cloth and tie it into a “spice bag.” Add to the goulash, cover, and simmer for 1 1/2 hours. Before serving, remove the spice bag and season with salt and pepper, if desired. For the spaetzle, mix the flour with hazelnuts, eggs, and 1 teaspoon of salt to form a thick dough. Add a little more water if necessary. Continue beating the dough until it bubbles and becomes shiny. Bring plenty of salted water to a boil. Gradually pour the dough into a spaetzle grater and grate it into the water. Boil the spaetzle until they float to the surface. Remove them from the water with a slotted spoon, rinse with cold water, and toss in butter.