Venison goulash with mushrooms

Ingredients for 6 servings:

• 1 kg venison goulash
• 500 ml red wine, dry
• 1 bay leaf
• 3 tbsp mustard, medium hot
• 2 cloves garlic
• 8 peppercorns
• 3 allspice berries
• 1 carnation(s)
• 2 sprigs of thyme
• 1 cinnamon stick(s)
• 1 large onion(s)
• 200 g carrot(s)
• 200 g celery
• 150 g mushrooms (champignons, chanterelles, porcini mushrooms)
• 100 g smoked bacon
• 2 tbsp clarified butter
• 1 tbsp flour
• 250 ml Game stock
• 3 tbsp cranberries
• 1 tbsp balsamic vinegar
• salt and pepper
• 2 tbsp sour cream

Instructions

Working time approx. 40 minutes; Rest period approx. 2 days; Cooking/baking time approx. 2 hours; Total time approx. 2 days 2 hours 40 minutes

Finely dice the onion, carrots, and celery. Lightly press the garlic cloves. Place the meat in a large bowl with the onions, garlic, carrots, and celery. Add the mustard and a spice bag containing the bay leaf, thyme sprigs, cinnamon stick, clove, and the spice seeds, and pour the red wine over the meat. Mix everything thoroughly with your hands, cover, and refrigerate for 24 hours, or 48 hours is best. Stir thoroughly once a day. Then remove the meat from the marinade and drain well, adding the collected liquid to the marinade. Dice the smoked bacon. After 1 hour, sear the meat and bacon in clarified butter. Then add the flour to the pan and toast briefly. Preheat the oven to 160°C top/bottom heat (140°C fan/convection oven). Remove the spice bag from the marinade and return the cinnamon stick to the meat. Add the marinade with the game stock, cranberry jelly, and balsamic vinegar to the meat. Cover and simmer on the middle rack of the oven for about 1.5 hours. After 1 hour, add the cleaned and sliced ​​mushrooms. Simmer uncovered for the last half hour, if necessary. Remove the venison ragout from the oven and season with salt and pepper. If the sauce has become too thin, simmer the goulash a little longer on the stovetop or thicken it with a little cornstarch, stirred with a little cold water until smooth. Finally, add the smooth sour cream, but do not let it boil any further.