Name: Venison Goulash Braised in Red Wine with Juniper
Prep time: 30 min
Cook time: 2 h 30 min
Total time: 3 h
Yield: 4 portions
Ingredients: 800 g fallow deer meat; 2 tablespoons lard; 4 pcs onion; 3 cloves garlic; 2 tablespoons tomato paste; 2 teaspoons sweet paprika; 1 tablespoon plain flour; 400 ml red wine; 400 ml beef broth; 5 pcs juniper; 3 pcs bay leaves; 4 grains allspice; salt; black pepper; 500 g coarse flour; 2 pcs bread roll; 300 ml milk; 1 pc egg; 20 g yeast; 1 teaspoon caster sugar; 1 teaspoon salt; 1.5 l water; plain flour

Step by step process

Preparing the meat and base

1
Rinse the venison, pat it dry and cut it into cubes about three centimetres across. Trim away any silverskin with a sharp knife, as it would tighten during braising and keep the meat tough.
2
Heat the lard in a heavy-bottomed pot and add the finely chopped onions. Cook them slowly until deep golden, which takes a good 15 minutes. The onions are what give the goulash its body and gentle sweetness.
TIP:
Sauté the onions over low heat with a pinch of salt and sugar until they soften and turn golden. Stir occasionally and add a splash of water. Avoid high heat to prevent burning.
3
Turn up the heat, add the meat and brown it on all sides. Stir in the crushed garlic, tomato paste and ground paprika, fry briefly and dust with flour. Watch that the paprika does not burn, or the goulash will turn bitter.
TIP:
Add ground sweet paprika to heated fat away from direct flame and immediately stir to prevent it from becoming bitter. Use the same method for other dishes with paprika.

Braising and finishing

4
Pour in the red wine and let it boil hard for 2 minutes so the alcohol evaporates. Add the stock, juniper berries, bay leaves, allspice, salt and pepper.
5
Cover the pot and braise over low heat for 2 to 2.5 hours, until the meat is tender. Stir occasionally and add a splash of water or stock if needed.
6
Remove the bay leaves, taste the goulash and adjust the seasoning with salt and pepper. Let it rest for a few minutes and serve with slices of bread dumplings.

Czech Bread Dumplings (Houskové knedlíky)

Preparation

1
Start these Czech bread dumplings with the rolls. Cut them into small, even cubes so they spread evenly all through the dough.
2
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.
3
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.
4
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.
5
Cover the bowl with a clean kitchen towel. Let the dough rise for about 45 minutes, until it has clearly doubled in volume.

Cooking

6
Bring plenty of water to a boil in a large pot. Salt it lightly so the finished slices taste well seasoned and balanced.
7
Dust your work surface with a little flour. Divide the risen dough into two oblong rolls of the same even thickness.
8
Slip the rolls into gently simmering water and cook for 20 to 25 minutes. Turn them carefully halfway through the cooking.
9
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.
10
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.