Venison ragout with figs

Ingredients for 4 servings:

• 1 kg goulash, venison
• 200 g bacon
• 8 garlic cloves
• 5 tbsp flour
• 250 ml red wine
• 500 ml broth
• 200 ml tomato juice
• 300 g fig(s)
• 500 g onion(s), pearl
• 1 tsp jam, fig
• 1 lemon(s) (organic)
• ½ stalk(s) cinnamon
• 4 cloves
• 5 sprigs of thyme
• 1 bay leaf
• salt and pepper

Instructions

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

Finely chop the venison goulash and bacon and fry them vigorously in olive oil. Add the garlic cloves and fry for about 5 minutes. Then sprinkle the flour over the meat and let it toast briefly. Deglaze with red wine and stock. Quarter the lemon and simmer with the cinnamon, cloves, thyme sprigs, and bay leaf for about 1/2 hour (remove the spices before serving). Then finely chop the figs and add them to the meat along with the tomato juice, pearl onions, and fig jam. Simmer the whole thing on low heat for another 30 minutes. Season to taste with salt and pepper. Suitable side dishes include dumplings of all kinds and chanterelle mushrooms. Lamb can also be used instead of venison goulash.