Venison Goulash with Lingonberries

When autumn arrives and the forests turn to color, it's venison goulash season. Made with red wine, juniper berries and lingonberries in the BIOL cast iron casserole.

Ingredients

• 800 g venison (shoulder), cut into 3–4 cm cubes
• 200 g chestnuts (pre-cooked), 2 onions, 2 carrots, 3 garlic cloves
• 300 ml full-bodied red wine, 400 ml game stock
• 3 tbsp tomato paste, 2 tbsp lingonberry preserve, 5 juniper berries
• 3 bay leaves, thyme, allspice, clarified butter

Preparation

1. Sear the venison thoroughly on all sides until dark brown. Remove.
   
   
   
2. Sauté the vegetables, then roast in the tomato paste.
   
   
   
3. Deglaze with red wine, return the meat, pour in the stock. Add the spices. Braise for 75–90 minutes.
   
   
   
4. Stir in the chestnuts and lingonberry preserve, simmer for 10 minutes.
   
   
   

Nutritional values (per serving)