Venison Goulash with Mushrooms

Summary

Ingredients

• 200 g mushrooms
• 700 g deer shoulder
• 40 g pork (smoked pork belly)
• 1 onion (s)
• 3 sprigs thyme
• salt and pepper
• 100 ml red wine
• 200 ml game stock
• 1 tablespoon lemon juice
• 1 tablespoon jelly (currant jelly)
• 150 ml cream
• 0.5 ½ bunch parsley

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Instructions

1. Cut the venison into even cubes. Finely dice the bacon and onions. Fry the venison, then the bacon and onions, mix together, season with salt and pepper, add the thyme and pour on the red wine. Let simmer for 45 minutes. Then add the mushrooms (small whole, larger parts or quarters) and the game stock and stew for another 15 minutes. Mix in lemon juice, cream and currant jelly and do not bring to the boil. Season to taste and sprinkle with chopped parsley.
2. Note: Depending on your taste, soak the dried porcini mushroom slices and braise them along with the soaking water.