Venison Goulash

Summary

Ingredients

• 2 bay leaves
• 5 juniper berries
• 10 grains pepper, (tossed)
• 3 tablespoon jam (cranberry)
• 2 tablespoon balsamic vinegar
• 3 tablespoon olive oil
• 500 g roe deer oulash
• 120 g bacon, streaky
• 1 carrot (s)
• 1 onion (s)
• 1 piece (s) celeriac
• 1 root / n parsley
• 1 tablespoon tomato paste
• 400 ml game stock
• 8 shallot (s)
• 250 g chanterelles or mushrooms
• salt
• pepper
• 2 tablespoon crème fraîche

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Instructions

1. For the marinade, mix the bay leaves, juniper berries, peppercorns (tossed), cranberry jam, balsamic vinegar and olive oil.
2. Remove the skin and sinews from the venison goulash and mix thoroughly with the marinade. Let it steep in the refrigerator for at least 2 days, stirring several times.
3. Dice the bacon and fry in a casserole.
4. Wash 1 carrot, 1 parsley root, 1 onion, 1 piece of celery, peel, finely dice and fry with. Put the venison in the pot and sauté briefly.
5. Add 1 tablespoon of tomato paste and fry with it. Put the marinade in the saucepan and with as much
6. Pour on the game stock (alternatively stock or ½ stock ½ red wine) so that the venison is just covered. Let simmer with the pot closed for about 20 minutes.
7. Remove the vegetables from the goulash.
8. Peel the shallots but leave them whole, clean the chanterelles or mushrooms, do not wash and add to the goulash, let simmer for another 20 minutes.
9. Season the goulash with salt and pepper and stir 2 tablespoons of fresh cream into the goulash.
10. This goes well with spaetzle, bread dumplings and lingonberries.