Summary

Ingredients

• 400 g venison (oulash) from the front le
• 50 g diced ham
• 1 onion (s)
• 1 teaspoon game spice
• 1 teaspoon tomato paste
• 125 ml mulled wine
• 125 ml game stock
• salt and pepper
• Cornstarch for binding

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Instructions

1. Sear the venison goulash in portions and remove. Then fry the onion cut into cubes with the ham cubes until translucent and add the venison again. Season with game spices, salt and pepper. Add the tomato paste and let it sauté briefly. Deglaze with the mulled wine and the game stock and stew everything over a low heat for about 1 hour. Then season again with salt, pepper and sugar and, if necessary, thicken with a little cornstarch.