Deer Goulash with Chanterelles

Ingredients

• 700 g deer meat (from shoulder or hindquarter)
• 4 vegetable onions
• 2 carrots
• 2 stalks celery
• Salt
• pepper (ground)
• 5 Tbsp plant oil
• 1 tbsp Tomato Paste
• 200 ml dry red wine (e.g., Bordeaux)
• 500 ml wild stock
• 4 juniper berries
• 1 bay leaf
• 2 cloves Allspice
• 300 g chanterelle mushrooms
• 100 g crème fraîche
• 1 Tbsp lingonberries (jar)

Instructions

1. 1.

   Wash the meat, pat dry, trim and cut into bite‑size cubes. Peel the onions and slice them thinly. Peel and roughly dice the carrots. Wash, clean and cut the celery into rings.

2. 2.

   Season the meat generously with salt and pepper and sear it in a tall pan with 3 Tbsp hot oil until browned on all sides. Remove and set aside; sauté the vegetables in the remaining fat. Add the tomato paste, let it brown slightly, then deglaze with half the wine. Reduce the wine almost completely while stirring, add the remaining wine with the stock, return the meat and spices, season again, and simmer over medium heat for about 1 ½ hours.

3. 3.

   Meanwhile clean the mushrooms and cut them if necessary. Heat the rest of the oil in another pan and brown the mushrooms until golden. Season with salt and pepper, then stir in the crème fraîche and lingonberries, mix into the goulash, taste again, and serve.