Venison goulash with elderberry juice

Ingredients for 5 servings:

• 1 kg venison goulash
• 6 tbsp oil
• 2 onions
• 3 tsp sweet paprika powder
• 400 ml Game stock
• 300 ml elderberry juice
• 100 ml red wine
• 2 garlic cloves
• ¼ lemon(s), sliced
• 4 tsp marjoram, fresh
• 24 juniper berries
• salt and pepper
• Sugar
• 2 tbsp cornstarch, if necessary

Instructions

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

Chop the onions and fry in oil until golden brown, then sprinkle with paprika. Brown the goulash in the oil. Then deglaze the goulash with elderberry juice, red wine, and game stock. Alternatively, the red wine can be replaced entirely with elderberry juice. Add the garlic cloves, lemon wedges, ground juniper berries, and marjoram, and simmer for 90 minutes, until the goulash is tender. Finally, season the sauce with sugar, salt, and pepper. If the sauce is too thin, you can thicken it with starch. The goulash can be prepared a day in advance; this allows it to infuse well. Serve the venison goulash with sour cream and cranberries, perhaps. Serve with bread dumplings and red cabbage.