Venison Goulash with Red Cabbage and Potatoes

Ingredients

• 800 g venison meat (from the hindquarter)
• Salt
• Pepper (freshly ground)
• 3 onions
• 2 tbsp Vegetable oil
• 2 Garlic cloves
• 300 ml game stock
• 300 ml dry white wine
• 500 g chanterelles
• 2 tbsp butter
• 150 g crème fraîche
• 1 bay leaf
• 2 cloves of mace
• 3 Juniper berries
• 4 sprigs thyme
• 1 sprig rosemary

Instructions

1. 1.

   Remove skin and tendons from the meat, cut into bite‑size cubes, season with salt and pepper. Peel and finely dice the onions. In a stew pot, sear the meat pieces in hot oil in batches, turning them briefly on all sides; set aside. Sauté the onions in the pot until translucent, then squeeze in the peeled garlic. Place the spices and herbs into a small sachet, add to the pot along with the meat, pour in the stock and wine, bring to a boil, cover and simmer gently for about 1 ¼ hours, stirring occasionally.

2. 2.

   Clean the chanterelles, split if large, and near the end of the goulash’s cooking time quickly brown them in hot butter in a pan, seasoning with salt and pepper.

3. 3.

   Remove the spice sachet from the stew, stir in the crème fraîche, add the mushrooms, bring to a gentle boil again, then taste and adjust seasoning.

4. 4.

   Serve as desired with parsley potatoes and red cabbage.