Venison goulash with wild mushrooms

Ingredients for 4 servings:

• 800 g goulash, from venison
• 2 large onions
• 2 tbsp tomato paste
• 1 tbsp flour
• 400 ml red wine, dry
• 400 ml Game stock
• 400 ml beef broth (instant)
• 400 g mushrooms, mixed, frozen
• 3 juniper berries
• 1 all-spice
• 2 bay leaves
• Crème fraîche
• 2 tsp cranberries
• e.g. salt and pepper
• oil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 15 minutes

Wash the goulash, pat dry, and season with salt and pepper. Finely slice the onions. Fry the goulash in a little oil or lard until nicely browned. Remove from the pan and set aside, covered. Fry the onion rings in the same fat until golden brown. Add the 2 tablespoons of tomato paste and fry briefly. Dust with a tablespoon of flour, deglaze with the red wine, and bring to a boil. Pour in the game stock and bring to a boil, then add the broth. Add the meat, juniper berries, bay leaves, and allspice and simmer with the lid closed for 1.5-2 hours. Stir occasionally. About 30 minutes before the cooking time is up, transfer the frozen wild mushrooms to a second pan and fry over high heat in a little clarified butter until the water has completely evaporated. Add the mushrooms to the goulash and simmer with the lid open for another 15 minutes. Then remove the bay leaves, juniper berries, and allspice. Stir in the crème fraîche and 1-2 teaspoons of cranberries (season to taste), and thicken to the desired consistency. Season with salt and pepper if necessary (usually not). We always serve this with spaetzle.