Deer Goulash

Ingredients

• 1 kg Carrots
• 150 g celery root
• 2 red onions
• 4 tbsp rapeseed oil
• 800 g deer goulash (cut into cubes; alternatively beef)
• 30 g tomato paste (2 tbsp)
• 50 ml red wine
• 400 ml Vegetable broth
• Salt
• Pepper
• 1 tsp juniper berries
• 1 bay leaf
• 200 g frozen cranberries
• 4 tbsp forest honey
• 0.5 tsp ground cumin
• 20 g dark chocolate (min 70% cocoa)

Instructions

1. 1.

   Clean and wash two carrots, cut into cubes. Peel and cube the celery root. Peel the onions, set aside half an onion, slice the rest.

2. 2.

   Heat 2 tbsp oil in a pot over medium heat. Add onions, carrot cubes, and celery; sauté until fragrant. Add the meat and brown it, stirring occasionally to scrape up browned bits from the bottom. Stir in tomato paste and let it caramelize slightly, giving the goulash a rich brown color.

3. 3.

   Deglaze with red wine over low heat, letting it reduce while stirring occasionally. Pour in about 300 ml broth, season with salt, pepper, juniper berries, and bay leaf. Simmer covered on low for about 2 hours, stirring occasionally.

4. 4.

   Meanwhile, cut the reserved onion into cubes. Heat 1 tbsp oil in a pot over medium heat. Sauté the onion cubes for 2 minutes. Add cranberries and 2 tbsp honey, simmer for 7 minutes, season with salt and pepper, then set aside.

5. 5.

   Half an hour before the goulash finishes cooking, peel, wash, and halve the remaining carrots lengthwise. Place them in a baking dish, drizzle with remaining honey and oil, season with salt, pepper, and cumin. Bake in a preheated oven at 200 °C (180 °C fan‑forced; gas stove level 3) for about 20 minutes.

6. 6.

   Add chocolate to the goulash and let it melt. Taste the deer goulash, adjust seasoning with salt and pepper, then serve with roasted carrots and cranberries.