Venison Goulash with Oyster Mushrooms on Lamb’s Lettuce with Cranberry Sauce

Wash the lettuce. Wash the cranberries and boil them in a saucepan with about 600 ml of water and two tablespoons of sugar. The whole thing has to simmer for about 2 hours until only 1/3 of the liquid is left. The sauce can be flavored with a little more sugar. Tie something off as desired.

Let the meat soak in buttermilk in the refrigerator for an hour and then wash it off well. Cut the meat into 2x2 cm cubes and fry half of it briefly in a pan with walnut oil, thyme, rosemary and diced onion. Season the meat with pepper and salt when all sides are seared. Deglaze all of them with half a liter of red wine and simmer for 1 hour with the lid closed on a low heat.

After an hour, fry the other half of the meat on all sides, season with pepper and salt, deglaze with half a liter of beer and simmer for 30 minutes on a low heat with the lid closed. In addition, the pasta can be cooked and the salad washed.

Tear the oyster mushrooms into finger-thick strips and fry them lightly in a pan with chilli oil, pepper and salt. Mix the two types of meat together.

Arrange lettuce in a nest on the plate, noodles in the middle, goulash on top of the noodles, cranberry sauce around it and a few cranberries on top of the goulash. And finally the oyster mushrooms on top.