Summary

Ingredients

• 800 g oulash venison, roe deer or pilet
• 5 dl wine, red
• 1 bunch soup greens
• 2 bay leaves
• 3 clove (s)
• 8 grains pepper
• 1 tablespoon cranberry compote
• 4 tablespoon olive oil
• Salt and pepper, black from the mill
• 1 tablespoon tomato puree
• 1 piece (s) lemon (s) - zest
• 4 dl game stock
• 2 dl cream
• 1 tablespoon flour

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Instructions

1. Pour the meat with the red wine and 2.5 dl of water. Clean the soup greens, cut into small pieces and add to the marinade. Mix the spices, compote and 1 tablespoon olive oil with the meat and refrigerate for 24 hours.
2. Drain the meat, collecting the vegetables and marinade. Pat the goulash cubes dry and season with salt and pepper. Heat 3 tablespoons of olive oil in a roaster and fry the ragout vigorously. Add the vegetables, fry and mix with the tomato puree and lemon zest. Deglaze with the game stock and let simmer covered for 1.25 hours. In the meantime, bring the marinade to the boil, strain and gradually add to the ragout.
3. Lift out the meat. Strain the vegetables with the liquid through a sieve into a saucepan. Add the cream and simmer. Mix the flour with water and use it to thicken the sauce. Warm the meat in the sauce, season with salt and pepper.