Summary

Ingredients

• 650 g venison oulash, from the le
• 150 g onion (s)
• 1 tablespoon tomato paste
• salt and pepper
• 1 clove garlic, pressed
• 300 ml red wine
• 100 ml port wine, red
• 1 teaspoon rosemary
• Juniper berry (s), approx. 5 - 8
• cranberries (glass)
• mustard

For the spaetzle:

• 100 g hazelnuts, round
• 300 grams flour
• 8 egg (s)
• 1 teaspoon salt
• possibly water if required
• 50 g butter

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Instructions

1. Heat the oil in the largest possible roasting pan. First fry the meat, then the onions vigorously for about five minutes. Season with salt and pepper. Add the tomato paste and the garlic. Fry the goulash for another two minutes, then deglaze the goulash with red wine. Add the chopped rosemary needles, cranberries and mustard. Put all other spices in a linen cloth and tie into a spice bag. Add to the goulash and cook covered for 1 1/2 hours. Before serving, remove the spice bag and, if necessary, add salt and pepper to taste.
2. For the spaetzle, process flour with hazelnuts, eggs and 1 teaspoon salt into a viscous dough. If necessary, add a little more water. Continue beating the dough until it bubbles and shines. Bring plenty of salted water to the boil. Gradually pour the dough into a spaetzle slicer and slice it into the water. Bring the spaetzle to the boil until they float to the surface. Lift out of the water with a slotted spoon, sprinkle with cold water and toss in butter.