For 6 people
For 6 people
The day before preparing the venison goulash, cut the meat into large cubes, removing the white parts. Then, place the pieces in a salad bowl with onions studded with cloves, juniper berries, bay leaves, thyme, and sliced carrots. Cover the bowl with plastic wrap and let the meat marinate in the refrigerator for 24 hours.
On the day of preparation, collect the marinade wine and drain the meat. Also collect the onions and carrots for later use.
Fry the onion in a hot pan with oil until softened, then brown the well-dried pieces of meat.
Once all the pieces of meat are browned, remove the excess oil and return the meat to the pan. Then, dust the meat with flour and mix. Add the cooked onions and carrots, then drizzle with the marinade wine. Add a teaspoon of salt and simmer the venison goulash over low heat, covered, for 1.5 to 2.5 hours.
At the end of cooking, stir in the cranberry jam and two squares of dark chocolate into the venison stew. Adjust the seasoning with salt if necessary. Serve the venison goulash with steamed potatoes, spaetzle, or dumplings.
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