Venison goulash with quinces

Ingredients for 4 servings:

• 1 kg of venison from the shoulder or leg
• 2 tbsp flour
• ½ tsp allspice powder
• 1 tsp cayenne pepper
• 750 g onion(s)
• 400 g carrot(s)
• 4 tbsp sunflower oil
• salt and pepper
• 1 tsp tomato paste
• 1 tbsp brandy
• 250 ml vegetable broth, instant
• 2 tbsp quince jelly
• 400 ml Game stock from the jar
• 800 g quince(s)
• 200 ml water
• 2 tbsp brown sugar
• 1 tsp dark chocolate, grated

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours 30 minutes

Peel the onions, halve them, and slice them into thin strips. Peel, trim, rinse, and finely dice the carrots. Remove any skin and tendons from the venison, then rinse, pat dry, and dice the meat. In a bowl, mix the flour with the allspice and cayenne pepper and toss the venison cubes in it. Preheat the oven to 180°C (fan). Heat the sunflower oil in an ovenproof roasting tin and fry the venison cubes in batches, seasoning with salt and pepper. Remove the tin and briefly roast the carrot cubes with the tomato paste in the frying fat. Add the wild boar cubes and deglaze with the brandy. Pour in the vegetable stock and stir in the quince jelly. Simmer over low heat for 15 minutes. Then pour in the venison stock and add the onion strips. Reduce the oven temperature to 130°C (fan oven) and simmer the goulash, covered, for about 90 minutes, stirring occasionally. Wipe the fuzzy surfaces of the quinces with kitchen paper, then wash, quarter, peel, core, and cut the quarters into wedges. Bring the water and sugar to a boil in a saucepan, stirring constantly until dissolved. Add the quince wedges and simmer over low to medium heat for 15 minutes. Drain the quince wedges in a sieve, and let the quince liquid reduce to syrupy consistency for about 10 minutes. After 1 hour of cooking, add the grated dark chocolate and the quinces along with the quince syrup to the goulash and finish cooking. Serve with mashed potatoes or potato dumplings.