Summary

Ingredients

• 1 kg deer meat, cut into cubes
• 150 g bacon, mixed
• 1 onion (s)
• 2 cloves garlic
• 2 carrot (s)
• 0.25 ¼ tuber / n celery
• 1 leek
• 2 sprigs thyme
• 1 sprig lavender
• 4 juniper berries
• salt
• Black pepper
• 250 ml red wine
• 750 ml game stock
• 150 g lentils, red, peeled
• 175 g spaetzle
• 4 cl sherry
• 1 tablespoon vinegar (red wine vinegar)
• 1 teaspoon sugar
• 2 tablespoon tomato paste
• 100 g sour cream

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Instructions

1. Cut the bacon into strips and leave in the saucepan. Fry the diced venison in it. Peel the onion and garlic, cut into slices, add to the meat and sauté. Wash and clean or peel the carrots, celery and leek; Cut the leek into rings, carrots and celery into strips. Add the vegetables to the goulash and cook for about 12 minutes. Wash the herbs and add them with the spices. Pour red wine and half of the game stock on top. Let simmer for an hour, stirring occasionally. Then add the lentils and spaetzle with the rest of the game stock and cook for another 20 minutes. Stir in the sherry, vinegar, sugar and tomato paste, season with salt and pepper. Stir in sour cream just before serving.