Venison goulash with orange flavor

Ingredients for 4 servings:

• 500 g venison goulash
• 2 tbsp oil
• 2 onions
• 2 garlic cloves
• 1 orange(s), organic
• 1 tsp game spice
• salt and pepper
• 1 tbsp tomato paste
• 250 ml red wine
• 250 ml Game stock
• some sugar
• Cornstarch for binding

Instructions

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

Peel and dice the onions, as well as the garlic cloves. Grate the orange zest and squeeze out the juice. Heat the oil in a casserole dish and sear the meat in batches. Then set aside. Sauté the diced onions in the frying fat, add the tomato paste and fry briefly. Deglaze with red wine and stock. Add the meat, garlic, orange zest, orange juice, game spice, salt, and pepper, and braise everything over medium heat for about 1.5 to 2 hours. The braising time depends on the age of the animal. Younger animals are done sooner, older ones need a little longer. Finally, season everything again with salt, pepper, and sugar and thicken with cornstarch, if desired.