Summary

Ingredients

• 1 kg deer goulash
• 250 g mushrooms, brown
• 100 g prunes
• 1 large onion (s)
• 1 large carrot
• 2 cloves garlic)
• 2 tablespoon tomato paste
• 250 ml game stock
• 250 ml red wine
• 3 allspice grains
• 3 carnation (s)
• 1 juniper berry (s)
• 1 bay leaf
• 3 tablespoon sauce thickener, darker
• salt and pepper
• oil

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Instructions

1. Rinse, pat dry and remove tendons from the meat. Peel and dice the carrot. Peel the onions and cut into small cubes.
2. Peel and roughly dice the garlic. Clean and slice the mushrooms. Quarter the prunes. Then mix the mushrooms, prunes and garlic together.
3. Now put a portion of meat in layers in the ceramic pot of the slow cooker, put a handful of the mushroom mixture on top, then meat again, etc.
4. Put some oil in a pan and sauté the onion over medium heat for a few minutes until translucent. Then put the carrot in the pan and fry briefly.
5. Push the vegetables to the edge of the pan and add the tomato paste to the pan. Roast briefly. Deglaze with the game stock and red wine and stir everything well until the tomato paste has completely combined with the liquid.
6. Then season with salt, add all the spices and stir everything well again and bring to the boil. Attention: Do not season the sauce with pepper yet, otherwise the pepper taste will become too dominant due to the long cooking time.
7. Pour the sauce over the meat, put the lid on the slow cooker and let everything stew for 3 hours on the HIGH level and another 1.5 hours on the LOW level.
8. After the specified time, fish out the bay leaf. Then let the sauce thickener trickle in and stir vigorously. Now put the lid on the pot again and wait about 10 minutes for the sauce thickener.
9. The goulash should have a creamy consistency. Now season well with salt and pepper.
10. Serve the goulash with cranberries and side dishes of your choice.