Venison Goulash

Prepare goulash

1. Cut the deer into goulash cubes Cut soup greens into small pieces / dice Tip: if you like a lot of sauce, take twice as much soup vegetables, stock and wine
2. Fry the goulash cubes in a little oil in a high saucepan until all sides are seared caramel brown. So that the heat in the pot does not drop too quickly, the meat should be fried in several portions. I cut the amount of meat into thirds and put the portions aside after searing.
3. Put the soup vegetables in the saucepan and sauté. As soon as the vegetables are lightly colored, add the tomato paste and fry for another minute. Deglaze with red wine. Let the red wine boil down a little until the alcohol has evaporated.
4. Add spices (2 bay leaves, 4 allspice seeds, 2 cloves). Put the meat back in. Salt and season with pepper. Pour in the broth and simmer the goulash on medium heat for 40 minutes.
5. After stewing for 40 minutes, take the meat out of the pot and pass the sauce through a sieve. After the sauce has run through the sieve and the soup vegetables have been twisted, the meat can be put back into the sauce and continue to simmer until it has the desired consistency. Tip: You can thicken the sauce a little by adding cornstarch. Mix a tablespoon of food with a little water. After the cornstarch has dissolved, add to the sauce and bring to the boil. Tip: you can use the cooked soup vegetables to form vegetable buns and fry them.

Prepare dumplings

1. Salt the water and bring to a boil. Divide the dumpling dough into six equal parts and shape into dumplings. As soon as the water boils add the dumplings to the water. As soon as the dumplings rise to the surface, you can start serving
2. Serving. Cranberries with it. Good Appetite.