Venison Goulash with Pearl Onions and Serviette Dumplings

Ingredients

• 1.2 kg venison ragout (shoulder or neck)
• 1 onion
• 2 carrots
• 200 g celery
• 1 Garlic clove
• 3 Tbsp plant oil
• 1 tbsp Tomato Paste
• 250 ml red wine
• 200 ml game stock
• 1 bay leaf
• 0.5 tsp Peppercorns
• 0.5 tsp juniper berries
• 1 sprig rosemary
• 4 thyme sprigs
• 200 g pearl onions
• balsamic vinegar
• black currant jam
• Salt
• pepper (ground)
• 300 g stale white bread (or rolls)
• 250 ml milk
• 2 Eggs
• 1 tbsp freshly chopped parsley
• Salt
• pepper (ground)
• nutmeg
• 1 Tbsp butter (for the cloth)

Instructions

1. 1.

   Wash, pat dry, trim, and cut the meat into about 3 cm cubes. Peel and roughly cube the onion, carrots, celery, and garlic.

2. 2.

   Sear the meat in hot oil in batches until browned, then remove from pot. Add the vegetables to the pot and brown them, stir in tomato paste, and deglaze with half of the red wine. Reduce, add remaining wine and a splash of stock. Return the meat, bay leaf, peppercorns, juniper, rosemary, and thyme. Cover and simmer gently for about 2 hours, adding more stock occasionally.

3. 3.

   For the dumplings, cut the bread into roughly 1.5 cm cubes. Boil milk and pour over the bread. Let sit for about 10 minutes, then carefully fold in eggs and parsley. The mixture should be firm but not too wet. Season with salt, pepper, and nutmeg. Spread butter on a pre‑washed linen or dishcloth, place the dough on it, roll into a slightly flattened cylinder, wrap tightly in the cloth, tie the ends with twine, and simmer in boiling salted water for about 30 minutes at low heat.

4. 4.

   Remove meat from the ragout, strain the sauce, bring to a boil, and reduce further if desired. Add pearl onions, peel them, and cook in the sauce for about 8 minutes; season with balsamic vinegar, currant jam, salt, and pepper.

5. 5.

   Meanwhile clean mushrooms and slice them.

6. 6.

   Lift dumplings from water, let rest briefly, unwrap from cloth, slice, arrange on plates, top with ragout, and serve.