Venison goulash with mango cream

Ingredients for 4 servings:

• 1 kg game meat (game goulash), venison or deer
• 2 onions
• 1 carrot(s)
• 1 mango(s), ripe
• 1 mango(s), medium ripe
• 125 ml red wine, dry
• 75 ml port wine, red, or dry red wine
• 100 g cream, sweet
• 650 ml meat broth, instant
• 100 ml game stock or meat broth, instant
• 1 tsp horseradish, freshly grated, or 3 tbsp horseradish from the jar
• ½ tsp juniper berries
• 1 bay leaf
• 2 tbsp rapeseed oil or sunflower oil
• salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

a fruity delight!

Peel and roughly dice the onions. Peel and finely dice the carrots. Heat the oil in a casserole dish and brown the meat, in batches if necessary, then remove the meat. Brown the diced onions and carrots in the frying fat. Add the meat and deglaze with 1/3 of the red/port wine and simmer. Repeat two more times. Add the juniper berries and bay leaf and pour in the broth/stock. Season with salt and pepper and simmer over low heat for about 1 hour. Remove the bay leaf and juniper berries. Halve the ripe mango, remove the stone, separate the flesh from the skin, and puree. Halve the medium-ripe mango, remove the stone, peel the halves, and cut the flesh into fine wedges. Add the mango wedges and half of the mango puree to the goulash about 15 minutes before the end of the cooking time and season again with salt and pepper. Whip the cream until stiff, mix with the remaining mango puree and horseradish, and season with salt and pepper. Serve the cream with the goulash. Ribbon noodles are a good accompaniment. Tip: The juniper and bay leaves should be removed from the goulash after stewing. Therefore, add the herbs in a herb bag. This can be easily removed afterward.