Deer goulash with forest honey and red wine

Tender venison in a delicious red wine honey sauce and fine egg spaetzle. A hearty treat for your festive season or always a treat for cold autumn and winter days.

Preparation:
Cut the venison goulash (preferably a piece of the shoulder, without the longing) into 3cm cubes.
Wash and chop the vegetables (celery, carrots, parsnips) and onions.
Melt the clarified butter in a large pan (preferably cast-iron), then the meat cubes
Fry in batches until golden brown. Add the honey and caramelize briefly together.
Then set the roasted meat aside.
Sauté the vegetables and onions in the still greasy pan, then add the onions.
Sauté briefly, then add the tomato paste and roast.
Deglaze with the red wine (preferably semi-dry, as it harmonises with the honey) and briefly
evaporate until the alcohol has reduced.
Then meat, game stock and spices (laurel, thyme, allspice, salt and pepper)
add and everything 45min. Simmer over medium heat with the lid closed.
Pass the broth through a large sieve to strain the vegetables.
Then put the meat back into the broth and cook for another 30-45 minutes. stew,
until the meat has the desired consistency.
The exact duration depends, among other things, on the size of the goulash cubes.
For the sauce to be smooth, stir in a few tablespoons of broth and cornstarch,
add to the sauce and bring to a boil.
Finally, stir in a few pieces of cold butter into the sauce.

Goes well with it: Potato dumplings or spaetzle, boiled chestnuts or cranberries.

Tip: the venison the night before with some neutral vegetable oil, honey, onions, bay leaves
      and allspice marinate overnight.