Ein Liter Rot lieblich

Ingredients

• 800 gvenison (leg)
• 2 tbspclarified butter
• 300 gonions
• 150 gcarrots
• 100 gceleriac
• 2 tbsptomato paste
• 500 mlgame stock
• 150 mldark grape juice
• 150 gcranberries (jarred)
• 100 mlheavy cream
• 5 piecesjuniper berries
• 2 piecesbay leaves
• 4 piecesallspice berries
• 1 pinchcinnamon
• 1 tspsalt
• 0,5 tspblack pepper

Preparation

1. 1Cut the venison into bite-sized cubes, approximately 3 cm in size, and sear in batches in a heavy-bottomed roasting pan with hot clarified butter until browned.
2. 2Finely dice the vegetables, add them to the meat, and sauté for about 5 minutes until the onions are translucent.
3. 3Stir in the tomato paste and cook briefly until it begins to caramelize slightly at the bottom of the pan, then deglaze with the game stock and grape juice.
4. 4Place the juniper berries, allspice, bay leaves, and a pinch of cinnamon into a spice bag and submerge it in the sauce.
5. 5Cover and simmer the goulash gently over low heat for about 90 minutes, until the meat is tender.
6. 6Remove the spice bag, stir in the cranberries and cream, and let the sauce reduce slightly over medium heat.
7. 7Season to taste with salt and freshly ground pepper, and serve the dish hot.