Venison Goulash with Fine Vegetables

Season meat with pepper, season with salt, fry in hot fat. In between roast

with red wine. Towards the end of frying, add diced onion, add mustard, fill with previously heated game broth. Add lovage, stew at low temperature until soft. Peel tomatoes and cut into wedges. Clean onions, carrots, leek, cut into slices

3 mm thick slices. Steam half of the spring onions and onion slices for 3 min, slices of a carrot for 10 min, remove, set aside.

Add remaining leek, tomato slices and slices of a carrot to the goulash,

braise. Remove lovage, fold in whipped cream, season with salt, pepper.

Before serving, enrich with tomato wedges, cooked onion rings, carrot slices, leek.

Our tip: Use high-quality red wine for a particularly fine taste!

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