Venison Goulash

Ingredients

• 2 onions
• 1 Garlic clove
• 1 Carrot
• 1 stalk Celery
• 4 piment berries
• 0.5 tsp black peppercorns
• 1 stick cinnamon
• 1 clove nutmeg
• 1 tsp dried marjoram
• 750 g venison shoulder (prepped)
• Salt
• 1 sprig rosemary
• 2 sprigs thyme
• 4 tbsp olive oil
• 1 tbsp tomato paste (20 g)
• 1 tsp spelt flour type 630
• 150 ml alcohol‑free red wine
• 500 ml game stock
• 1 tbsp lingonberries (20 g; jar)

Instructions

1. 1.

   Peel and finely dice onions and garlic. Wash, peel, and cube carrot. Trim, wash, and slice celery thinly. Crush piment, pepper, cinnamon, nutmeg, and marjoram in a mortar.

2. 2.

   Rinse venison under cold water, pat dry, and cut into ~3 cm pieces. Season with salt and spice mix. Rinse rosemary and thyme and pat dry.

3. 3.

   Heat 2 tbsp oil in a large pot. Brown meat on all sides over high heat for 6–7 minutes. Remove, reheat remaining oil, and sauté onions, garlic, carrots, and celery over medium heat for ~5 minutes.

4. 4.

   Toast tomato paste 1–2 minutes, dust with flour, briefly brown, deglaze with red wine, and reduce for 3–5 minutes.

5. 5.

   Return meat to pot. Add game stock, insert herbs, and simmer gently for about 1½ hours, stirring occasionally. Serve topped with lingonberries.