Summary

Ingredients

• 1 ½ kg venison for goulash
• 100 g bacon, smoked, e.., Pancetta
• 2 tablespoon clarified butter
• 3 large onion (s)
• 2 tablespoon tomato paste
• 2 tablespoon flour
• 0.25 liter ¼ red wine, stronger (e.g. Rioja or Shiraz)
• 400 ml game stock
• 3 bay leaves
• 8 juniper berries
• 4 tablespoon jelly (currant jelly)
• 50 ml cream

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Instructions

1. Cut the pancetta into small cubes and leave in a hot casserole, the bacon melts almost completely, but ensures a very nice aroma. Remove the cracklings from the bacon. Add the clarified butter to the bacon fat and fry the cleaned venison goulash in it until crispy brown. The best way to do this is to fry the amount of meat in 3 stages, always turning only when the underside is brown and crispy. Salt and pepper.
2. Remove the meat and briefly fry the diced onions in the frying stock. Add the tomato paste and sauté briefly. Dust everything with flour and sweat while stirring. Be careful not to form lumps.
3. Add the meat and meat juice again, stir everything well and pour in the wine, half a liter of water and the stock. Remove the roasting set well from the bottom of the pan. Add bay leaves and juniper berries. If you use a paper tea filter or a spice egg for the spices, they can be easily removed towards the end of the cooking time. Bring everything to the boil and stew for about 1.5 hours.
4. Then remove the spices, add the greaves as you like, season to taste with the jelly (it also tastes good if you mix in a handful of dried cranberries 1 hour before the end of the cooking time and braise the goulash for another 15 minutes. Season with salt and pepper and stir in the cream.
5. Serviette dumplings or homemade spaetzle go well with this.