Venison Goulash with Spaetzle

Ingredients

• 200 g carrots
• 200 g Kohlrabi
• 200 g leeks
• 600 g venison goulash
• 6 shallots
• 1 EL oil
• 2 EL tomato paste
• 3 bay leaves
• 1 TL coriander
• 1 TL cumin
• 400 ml game stock
• 150 ml red wine
• Salt
• Pepper (freshly ground)
• 3 EL sour cream
• 250 g flour
• 4 eggs
• nutmeg
• Salt
• butter (for frying)

Instructions

1. 1.

   Peel, wash, and finely dice carrots and kohlrabi. Clean and slice leeks. Cut the venison into large bite-sized pieces. Peel and finely dice shallots.

2. 2.

   Heat oil in a pot. Add shallots, tomato paste, and spices; sauté for a few minutes while stirring. Add meat and vegetables, then pour in game stock and wine. Season with salt and pepper and bring to a boil. Reduce heat, cover, and simmer for about 1 hour, stirring occasionally. Taste before serving and stir in sour cream.

3. 3.

   Prepare spaetzle dough from flour, eggs, and ~100 ml lukewarm water; season with salt and nutmeg. Scrape spoonfuls of dough into boiling water. Remove finished spaetzle, rinse with cold water, drain well, and lightly fry in butter in a pan.

4. 4.

   Plate the venison goulash over the spaetzle on four plates and serve hot.