Deer goulash: fantastic, a highlight for us every time!

Ingredients 

1 kg venison goulash
3 tbsp clarified butter
200 g onion(s), finely diced
1 carrot(s), finely diced
1 piece(s) of celeriac, finely diced
1 handful of porcini mushrooms, dried and 100 ml soaking water
1 tbsp tomato paste
Salt and pepper
6 juniper berries( n), slightly crushed
3 cloves(s), slightly crushed
some thyme
200 ml red wine, dry
game stock 400 ml
1 tbsp red wine vinegar or balsamic vinegar
4 tbsp cranberry compote
possibly sugar
possibly cream

preparation

Total time about 3 hours 40 minutes

Soak the dried porcini mushrooms in cold water for 1 hour.

Then squeeze and cut into small pieces.

Drain the goulash and pat dry.

Heat the clarified butter in the roasting pan, sear the pieces of goulash in batches and remove again.

Fry the onions, carrots, celery and porcini mushrooms in the roasting pan.

Sauté the tomato paste and gradually deglaze with some of the red wine, game stock and mushroom water.

But maximum half of the red wine etc., then add the meat, salt and pepper.

Then add the remaining red wine, soaking water, spices, red wine vinegar and 2 tablespoons of the cranberries and possibly a pinch of sugar.

Simmer, covered, until meat is tender, about 2 ½ -3 hours, stirring occasionally.

Possibly stew for the last half hour without the lid so that the sauce can thicken better.

Finally add the remaining cranberries, possibly season with salt, pepper, red wine and if you like, add a dash of sweet cream.

But I leave out the cream because the nice dark brown color and the taste of the sauce is enough.