Summary

Ingredients

• 200 g carrot (s)
• 100 g celeriac
• 1 onion (s)
• 500 g deer oulash
• 3 tablespoon oil
• 2 tablespoon tomato paste
• 200 ml red wine, dry
• 200 ml game stock or meat stock
• 1 teaspoon thyme, dried
• 2 piece (s) bay leaves
• 2 teaspoons flour
• 2 tablespoon cranberry jam
• 4 juniper berries
• salt and pepper
• Crème fraîche

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Instructions

1. Clean, wash, peel and cut the carrots and celery into small cubes. Peel onion and chop finely. Wash off the venison goulash and pat dry.
2. Heat the oil in a sufficient saucepan and fry the meat in two portions over high heat. Season with salt and pepper, then stir in the tomato paste and sweat. Fry the diced vegetables and onions. Pour in red wine and stock or broth. Add the thyme, bay leaves, juniper berries and 1 tablespoon of cranberry jam, bring to the boil and simmer over a medium heat for approx. 1.5 hours.
3. Take out the meat and press the vegetables through a sieve, then
4. Mix the flour and 2 tablespoons of cold water, stir into the goulash and simmer for approx. 5 minutes. Season with cranberries, salt and pepper and add the meat again.
5. If you want, you can add some crème fraîche.