Summary

Ingredients

• 1 kg goulash from wild goulash (50% deer and 50% wild boar)
• 2 large onions
• 1 stalk rosemary
• 1 stalk thyme
• salt and pepper
• nutmeg
• 2 bay leaves
• 2 carnation (s)
• 5 grains allspice
• 5 juniper berries
• 250 ml broth
• 250 ml red wine, dry
• 1 tablespoon cranberries, (wild cranberries)
• 300 g flour, for the spaetzle
• 1 tablespoon flour, for dusting
• 300 g e (s), (approx. 5 medium-sized)
• 1 dash oil
• 1 tablespoon tomato paste
• 2 cloves garlic
• 1 bunch soup vegetables
• 4 liters salt water
• 100 g bacon, smoked
• 1 tablespoon butter

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Instructions

1. Wash and dry the meat, remove sinews and silver skin and cut into pieces of about the same size. Peel and quarter the onions and garlic. Clean the vegetables and cut into bite-sized pieces.
2. Finely dice the bacon and leave it in a pan, dust the meat lightly with flour, fry it in the fat and remove it again. Now heat a dash of oil in the pan and roast the onions with the garlic. Add the tomato paste and roast it too. Now put the meat back in and deglaze with broth and red wine (cook the roasted substances off the bottom). Add the juniper berries, cloves, allspice grains and bay leaves (ideally in a cloth bag, this is easier to remove later). Season everything with salt, pepper, thyme and rosemary and cover in the oven at 200 degrees for 1 hour. Then remove the lid and stew for another hour.
3. For the spaetzle, add 300 g of flour, 300 g of eggs (just weigh out, the ratio of flour to eggs must be the same, then you don`t need any more water), a pinch of salt, a pinch of nutmeg and whisk everything vigorously until the dough starts to bubble. Let it rest for about 20 minutes, bring 4 liters of water to the boil and season with salt. Prepare ice water in a bowl and a sieve to drain the spaetzle.
4. Then stir the dough again briefly, put the mixture through the press into the boiling water (or scrape off the board). When the spaetzle floats on top, take them out, soak in the ice water and drain in the sieve. At this amount I had to repeat the process 3 times.
5. Heat a pan with the butter and let the sparrows warm up again, seasoning with salt and nutmeg if necessary.
6. Remove the rosemary and thyme stalks and the spice bag from the goulash, season with wild cranberries and serve with the spaetzle.