Venison Goulash with Potato Dumplings

Ingredients

• 800 g venison meat (from the hindquarter)
• 300 ml red wine
• 300 ml game stock (glass)
• 1 EL thyme
• 1 EL rosemary
• 3 onions
• 2 Garlic cloves
• 3 Carrots
• 2 EL oil
• 1 bay leaf
• 2 cloves
• 3 Juniper berries
• 50 g butter
• thyme (for garnish)
• 1 kg potatoes
• 2 Eggs
• 175 g flour
• 1 EL semolina
• Salt
• nutmeg
• black pepper (from the mill)
• clarified butter (for frying)

Instructions

1. 1.

   Wash the potatoes and cook them in salted water for about 30 minutes until tender.

2. 2.

   Remove skin and tendons from the venison, cut into bite-sized cubes, salt and pepper.

3. 3.

   Peel and dice onions and carrots. Brown the meat in a pot with hot oil in batches, then set aside. Sauté the onions in the pot until translucent, add crushed garlic, bay leaf, cloves, juniper berries and carrots, return the meat, pour in stock and wine, cover and simmer in a preheated oven at 200°C for 60 minutes.

4. 4.

   Remove bay leaf, cloves and juniper berries from the stew, bring to a boil again and season. (If needed, thicken with a little starch or dark sauce binder)

5. 5.

   Drain the potatoes, rinse, peel and immediately press through a potato ricer, let cool. Add eggs and enough flour and semolina until a workable dough forms. Season with salt, nutmeg and pepper.

6. 6.

   With floured hands shape small finger‑thick, finger‑long rolls with pointed ends.

7. 7.

   Heat clarified butter in a pan and fry the dumplings in batches until golden brown. Keep finished dumplings warm.

8. 8.

   Serve the dumplings together with the stew on warmed plates, garnished with thyme.

9. 9.