Summary

Ingredients

• 2 tablespoons oil
• 50 g bacon, streaky
• 600 g ame meat - roe deer, deer or other for oulash
• 2 onions)
• 1 bunch soup vegetables
• 2 tablespoon flour
• 1 cup wine, red
• 0.25 liter ¼ meat stock, also instant
• 0.25 liter ¼ gravy, bound - also ready-made sauce
• 1 bunch thyme
• salt
• Pepper from the grinder
• 2 tablespoon jam (cranberry jam)
• 2 tablespoon mustard, hotter
• 1 cup sweet cream
• little cornstarch

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Instructions

1. Find a suitable pot in the kitchen. Heat the oil inside and sweat the neatly diced bacon inside - glassy, nothing more. Cut the game meat into bite-sized pieces that are not too large. Then dice the onions, peeled with tears, quite finely. Get the soup vegetables clean and dice them too. Add the goulash to the sweaty bacon and let it take a lot of color. Afterwards, sweat the onion cubes for a short time. Add diced soup vegetables, roast them and dust them with a spoon. Give the flour some color. Deglaze with the red wine, top up with hot meat stock and simply add the bound gravy unbound. Sort the fresh thyme, wash it out, chop it very finely and add it to the game goulash. Season with salt and pepper. Stir in the cranberry jam and the spicy mustard. Let everything simmer for 50 minutes over medium goulash heat. Then pull the semi-stiff whipped cream into the game goulash. Stop simmering.
2. This is served with fragrant potato croquettes, which are prepared as a finished product on the baking sheet according to instructions, and a freshly prepared cucumber salad with mustard and freshly roasted white bread cubes. And the leftover dry red wine rounds off this meal perfectly.