Summary

Ingredients

• 2 kg deer goulash
• 300 g soup veetables
• 8 dl wine, red
• 1 dl vinegar
• salt and pepper
• Juniper berry
• 50 g tomato paste
• 80 grams flour
• possibly fund (game fund)
• leaves Bay
• rosemary

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Instructions

1. Marinate the meat with the steamed soup vegetables, red wine, vinegar and the spices tightly closed in a cup in the refrigerator for 6 days.
2. Remove the meat and drain well, then fry in a little oil. Add the tomato paste and a short time later the flour. Roast the flour until nothing white can be seen, then add the marinade and let it simmer slowly. Remove the pieces of meat from the sauce again and pour the sauce through a hair sieve. Add the meat again and season to taste. I prefer a little cranberries for the sweetness and pepper and a little vinegar for the spiciness. I also serve classic homemade spaetzle, red cabbage and a red wine pear with cranberries.