Deer goulash with lingonberries

Ingredients

• 1 kg deer shoulder (deboned and trimmed)
• 100 g smoked ham
• 2 onions
• 2 carrots
• 60 g celery stalks
• 2 tbsp plant oil
• 4 juniper berries
• 6 peppercorns
• 1 clove allspice
• 1 tsp ground piment
• 1 tsp tomato paste
• 0.13 l red wine
• 500 ml game stock
• 1 bay leaf
• 4 thyme sprigs
• Salt
• pepper (ground)
• 250 g chanterelles
• 2 tbsp butter

Instructions

1. 1.

   Cut the meat into about 2.5 cm cubes. Cut the ham first into slices, then into small cubes. Peel and roughly dice the onion. Wash, peel, and cut carrots into about 1 cm cubes; slice cleaned celery stalks into 1 cm thick rounds. Heat oil in a large pot, sauté juniper berries, peppercorns, allspice, and piment over medium heat to create a spiced oil. After 2 minutes increase the temperature and sear the meat cubes on all sides. Add the ham briefly, then remove both from the pot. Sequentially add onions, carrots, and celery to the pot and roast together in the remaining oil. Stir in tomato paste and let it brown slightly. Deglaze with half of the red wine and reduce until evaporated. Add the remaining wine and fully reduce. Pour in game stock and return the browned meat along with bay leaf and thyme to the pot. Cover and simmer over low heat for about 1.5 hours, adding more stock if needed.

2. 2.

   Clean the chanterelles and leave whole or halve them depending on size.

3. 3.

   Remove the meat pieces from the stew with a fork and set aside. Strain the sauce into another pot, reduce further if desired, and return the meat to the sauce. Sauté the chanterelles in hot butter, add them to the goulash, and season everything with salt and pepper. Serve with lingonberries and optionally band noodles.