Summary

Ingredients

• 600 g deer meat from the shoulder
• 50 g clarified butter
• 2 onion (s), finely chopped
• 5 juniper berries, crushed
• 100 ml red wine
• 150 ml meat stock, (instant)
• 1 teaspoon marjoram, rubbed
• 1 teaspoon thyme, rubbed
• 1 tablespoon jelly (currant jelly)
• 1 cup crème fraîche or 200 g sour cream or sour cream)

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Instructions

1. Cut the venison into goulash-sized pieces and place in a bowl. Season with pepper, cayenne pepper and salt and mix well.
2. Heat the clarified butter in the casserole and fry the goulash over medium heat. Dissolve the roast set in between with red wine.
3. Add onions and juniper berries and sauté. Sprinkle in the marjoram and thyme and mix well. Pour the meat stock and simmer the venison goulash with the lid closed and over medium heat until soft.
4. Add the currant jelly and creme fraiche to the goulash, stir everything through, season with salt and pepper.
5. Side dishes: dumplings and red cabbage or lamb`s lettuce