Venison ragout

Ingredients for 3 servings:

• 1 kg venison goulash
• 1 large carrot(s), diced
• 200 g shallot(s), peeled, whole
• 2 stalk(s) Celery , sliced
• 2 tbsp butter
• 2 tbsp olive oil
• 1 tbsp flour
• 0.38 liters of red wine
• ⅛ liter meat broth
• 1 bay leaf
• 3 juniper berries
• 1 clove(s), whole
• ½ tsp thyme, dried
• 100 g sour cream
• Salt
• pepper
• Cayenne pepper
• 1 shot of cognac

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

With lots of vegetables

Heat the butter and olive oil. Fry the vegetables, stirring occasionally, then remove from the pan. Sear the meat in batches in the remaining fat, season with salt and pepper. Sprinkle with flour and fry until golden brown. Add the vegetables again and deglaze with red wine and meat stock. Now add the bay leaf, juniper berries, cloves, and thyme (preferably in a tea strainer). Cover and simmer over low heat for about 2 hours. Remove the spices. Stir in the sour cream and let everything become creamy. Season to taste with salt, pepper, cayenne pepper, and a dash of cognac. Spätzle, bread dumplings, or potato dumplings, and eighths of savoy cabbage steamed in butter are excellent accompaniments.