Venison Goulash in Red Wine

For venison goulash, first prepare the meat. Trim the shoulder of membranes, cut it into cubes about 3 centimetres across and pat them dry with paper towel.

Cut the bacon into small dice and render it in a large pot over steady heat until translucent. Lift out the cracklings with a slotted spoon and set them aside.

Add the oil to the rendered fat and sear the meat in small batches on all sides until browned. Transfer the seared pieces to a plate as you go.

In the remaining fat soften the finely chopped onion until golden. Add the diced carrot and celeriac and fry for another 5 minutes.

Stir in the pressed garlic and tomato paste. Cook briefly so the paste loses its raw taste and the sauce takes on a deeper colour.

Dust the vegetables with flour, stir and let it turn pale for a minute. Return the meat and cracklings to the pot.

Pour in the red wine, stir well and let it reduce by about half so the sharp alcohol taste disappears.

Add stock until the pieces of meat are almost submerged. Drop in the crushed juniper, bay leaf, allspice and a sprig of thyme.

Bring to a gentle simmer, cover with a lid and braise over low heat for about 2 hours. Stir now and then and top up with water or stock as needed.

Once the meat is tender, stir in the cranberries and cook for another 10 minutes until the sauce thickens. Fish out the bay leaf and the sprig of thyme.

Finish the sauce with cold butter and season with salt, freshly ground pepper and a pinch of sugar. Let the venison goulash rest briefly before serving.

Start these Czech bread dumplings with the rolls. Cut them into small, even cubes so they spread evenly all through the dough.

Warm the milk until just lukewarm. Stir in the sugar, crumble in the fresh yeast, and let it rest for 10 minutes until the starter comes alive.

Sift the flour into a large bowl and add the salt and eggs. Pour in the bubbly starter and the rest of the milk, then mix everything thoroughly.

Knead a soft, slightly sticky dough. Work quickly and with a light hand. At the very end, gently fold in the bread cubes so they stay whole.

Cover the bowl with a clean kitchen towel. Let the dough rise for about 45 minutes, until it has clearly doubled in volume.

Bring plenty of water to a boil in a large pot. Salt it lightly so the finished slices taste well seasoned and balanced.

Dust your work surface with a little flour. Divide the risen dough into two oblong rolls of the same even thickness.

Slip the rolls into gently simmering water and cook for 20 to 25 minutes. Turn them carefully halfway through the cooking.

Lift them out with a slotted spoon. Prick them several times with a wooden skewer to release the steam, then let them briefly dry off.

While the rolls are still hot, slice them with thread or a sharp knife. Cut even rounds so the soft slices do not get squashed.

Serve immediately as a side to svíčková, goulash or roast meat with sauce. Any leftovers can be briefly steamed or warmed to refresh them nicely.