Venison ragout with cranberries

Ingredients for 4 servings:

• 200 g carrot(s)
• 100 g celeriac
• 1 onion(s)
• 500 g venison goulash
• 3 tbsp oil
• 2 tbsp tomato paste
• 200 ml red wine, dry
• 200 ml game stock or meat broth
• 1 tsp thyme, dried
• 2 bay leaves
• 2 tsp flour
• 2 tbsp cranberry jam
• 4 juniper berries
• e.g. salt and pepper
• e.g. crème fraîche

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour 45 minutes; Total time approx. 2 hours 5 minutes

Clean, wash, peel, and dice the carrots and celery. Peel and finely dice the onion. Rinse the venison goulash and pat dry. Heat oil in a large pot and brown the meat in two batches over high heat. Season with salt and pepper, then stir in the tomato paste and sauté. Brown the diced vegetables and onion. Add the red wine and stock or broth. Add the thyme, bay leaves, juniper berries, and 1 tablespoon of cranberry jam. Bring to a boil, and simmer uncovered over medium heat for about 1.5 hours. Remove the meat pieces and press the vegetables through a sieve. Then mix the flour and 2 tablespoons of cold water, stir into the goulash, and simmer uncovered for about 5 minutes. Season with cranberries, salt, and pepper, and add the meat back in. If desired, add a little more crème fraîche.