Summary

Ingredients

• 150 g chanterelles, fresh
• 0.5 ½ onion (s), diced
• 2 tablespoon parsley, chopped
• 1 tablespoon butter
• 500 g deer meat (le), diced about 2 cm in size
• 50 g beef jerky, smoked
• 1 onion (s), chopped
• 2 tablespoons oil
• 1 tablespoon butter
• 5 juniper berries, pressed down
• 1 sprig rosemary
• 1 sprig thyme
• 3 sprigs parsley
• 1 tablespoon gin
• 50 ml red wine, dry and strong
• 125 ml game stock or meat stock
• oregano
• pepper
• salt
• 2 tablespoon crème fraîche
• 2 tablespoon cranberries, (if desired)

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Instructions

1. Heat 2 tablespoons of oil and 1 tablespoon of butter, sauté the jerky meat and cubes of an onion. Add the meat and fry vigorously on all sides. Deglaze with red wine and gin, mash the juniper berries a little and add. Tie the sprigs of herbs together to make a bouquet and add. Add some more game stock or broth. Cover and simmer on a low heat for about 1 hour, stir more often and gradually add the stock or stock.
2. After the cooking time, remove the bouquet of herbs and juniper berries, season with creme fraiche, oregano, pepper, possibly salt and cranberries. (The lingonberries can also be served separately)
3. In the meantime, clean the chanterelles and sweat them together with the cubes of half an onion in 1 tablespoon butter for about 10-15 minutes. Finally add the chopped parsley.
4. Place the chanterelles on the venison goulash and serve.
5. Ribbon noodles, spaetzle or dumplings go well with it.