Summary

Ingredients

• 400 g deer meat from the shoulder or leg
• 1 medium onion (s), red
• 1 clove garlic
• 1 tablespoon clarified butter
• 1 tablespoon tomato paste
• 1 teaspoon thyme, dried
• 200 ml port wine, red
• 100 ml Madeira
• 500 ml game stock
• 250 g mushrooms, brown
• 250 g pumpkin meat (Hokkaido or butternut)
• 1 leek
• 400 g potatoes, waxy
• 250 g cream
• 5 g mushroom powder (porcini mushroom powder)
• 2 bay leaves
• 1 teaspoon allspice grains
• 1 teaspoon juniper berries
• 3 clove (s)
• 0.5 ½ cinnamon stick (s)
• sea-salt
• Salt and pepper, black, freshly ground
• 25 g parsley, smooth, finely chopped
• 250 g spaetzle, dried

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Instructions

1. Cut the deer meat into approx. 2 x 2 cm pieces and lightly salt. Dice the onions and finely chop the garlic. Put the bay leaves, allspice grains, juniper berries, cloves and the cinnamon stick in a spice bag. Heat the clarified butter in a roaster at high temperature and sear the meat on all sides. Then add the onions and garlic and sweat while stirring until translucent. Also add tomato paste and thyme and roast briefly. Deglaze with port wine and Madeira and simmer a little. Then fill up with the game stock, add the spice bag and stew with the lid closed at a medium temperature for about 90 minutes. In the meantime, cut the mushrooms and leek into approx. 0.5 cm thick slices. Peel and quarter the potatoes and cut into medium-sized pieces. Also dice the pumpkin flesh medium-sized. After the 90 minutes add the cream, the porcini mushroom powder, some black pepper and the prepared vegetables to the roaster and cook with the lid closed at a medium temperature for another 30 minutes or until the potatoes are cooked. Finally, season with salt and pepper. Cook the spaetzle in salted water according to the instructions on the packet. To serve, place the spaetzle on a plate, place the venison cream goulash on top and sprinkle with the finely chopped parsley.