Venison goulash with plums

Ingredients for 4 servings:

• 800 g venison goulash
• 20 plum(s), dried
• 600 g onion(s)
• 300 ml red wine
• 1 jar Game stock
• 100 g almond(s), whole
• 2 tbsp oil
• 1 bay leaf
• some juniper berries
• ½ stalk(s) cinnamon
• salt and pepper

Instructions

Working time approx. 45 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 1 hour; Total time approx. 13 hours 45 minutes

Soak the prunes in red wine for several hours (or overnight). Blanch the almonds briefly in boiling water and peel off the skins. Finely chop the venison and fry them briskly in oil. Peel and finely chop the onions, and gradually add them to the meat. Fry until translucent. Pour in the game stock and red wine with the prunes. Add the almonds, a bay leaf, 1/2 cinnamon stick, and a few juniper berries and bring to a boil briefly. Simmer over low heat for about 60 minutes, or until the meat is tender and the onions have reduced to a creamy consistency. Season with salt and pepper. Serve hot. I serve it with bread dumplings.