Venison Goulash

Ingredients

• 750 g venison or red deer meat, boneless (preferably shoulder)
• 100 g diced pork belly
• 1 onion
• 300 g mixed mushrooms
• 125 ml robust red wine
• Salt
• pepper (ground)
• 5 juniper berries
• 2 Bay leaves
• 1 tsp dried thyme
• 125 ml beef broth
• 1 kg cooked potatoes from the day before (starchy variety)
• 125 g flour
• 5 tbsp cornstarch
• freshly grated nutmeg
• 2 Eggs
• 0.5 loaf of bread
• 1 tsp butter
• 100 g whipping cream

Instructions

1. 1.

   Cut the meat into 2 cm cubes, removing skin and sinews.

2. 2.

   Dice the pork belly. Peel and finely dice the onion. Clean the mushrooms, rub them, cut larger ones in half.

3. 3.

   Heat a heavy wide pot without fat over medium heat. Fry the pork belly until crisp. Brown the meat in batches in the hot pork fat over high heat.

4. 4.

   Return all meat to the pot. Add the onion and sauté until lightly browned. Add the mushrooms and cook with it. Deglaze with wine.

5. 5.

   Add salt, pepper, juniper berries, bay leaves, thyme; reduce heat and simmer covered on low for 1 hour, gradually adding beef broth.

6. 6.

   Peel and grate the potatoes finely. Mix flour, cornstarch, salt, pepper, and a generous pinch of nutmeg, then knead with the potatoes.

7. 7.

   Add half a cup of hot water to the mixture, beat in the eggs, and work into a silky dough.

8. 8.

   Dice the bread into small cubes and toast them in butter.

9. 9.

   Dust hands with flour and shape the dough into ping-pong ball-sized dumplings, pressing 2-3 bread cubes into each center.

10. 10.

    Bring 2 l salted water to a boil in a large pot. Drop the dumplings into boiling water and let them simmer on low for 15-20 minutes.

11. 11.

    Stir cream into the goulash and season. Serve with the dumplings.