- 1kg venison chuck (2-3cm)
- 1 bay leaf
- 10pc peppercorns
- 500ml red wine
- 200g celery
- 100g carrots
- 250ml chicken stock
- 100g pancetta
- Salt, pepper
- 100g cranberries
- Crème fraîche or sour cream
- Cut the onions roughly and mix with the venison, bay leaf, peppercorns, and wine for 1-2 days.
- Take the meat out of the wine, dry and sear off in a hot pot—big enough to hold all ingredients later—with oil until golden brown. Take out and then sear off the roughly diced celery, carrots, and pancetta until it is a nice brown color throughout. Season with salt and pepper.
- Add the seared meat again and top with the red wine-soaked onion, the red wine, and also the chicken stock. Braise slowly for around 90 min, constantly checking so it’s not burning on the bottom or the pot.
- Once the meat is tender and cooked, check for the consistency of the sauce; it should be like liquid cream. If it’s too runny, keep the Goulash on the heat and reduce further; if too thick, add some more chicken stock.
- At the end, add half of the cranberries.
- Serve with crème fraîche, mini pears, and the other half of the cranberries. Serve with Spätzle and garnish with thyme or rosemary.
- 250 grams flour
- 3 eggs
- 2 egg yolks
- 1 tsp salt
- In a large bowl, mix the flour, eggs, and salt, and beat until it gives off bubbles.
- Moisten a “Spätzlesbrett” (a wooden board with a single handle) in the boiling water. Spread a small amount of dough on it and, with a big-handled scraper, scrape thin strips of dough into slightly boiling water.
- When the spätzle rise to the surface, remove them from the water and put them into ice water.
- Toss them with little vegetable oil, so they don’t stick together. For serving the spätzle, sauté them with butter in a pan, garnish them with butter and chives.