Wildgulasch

Method

Heat oil in a large heavy-bottomed pot and brown the venison chunks in batches, setting aside when golden. Fry the chopped onions until softened, then stir in paprika powder and tomato puree, cooking for two minutes until fragrant. Return the meat to the pot and pour in the red wine and beef stock, then add juniper berries, bay leaves, thyme, salt and pepper. Bring to a simmer, cover and cook gently for 90 minutes until the meat is tender. Add the sliced mushrooms and continue cooking for a further 20 minutes. Mix cornflour with a little cold water to form a paste and stir into the gulasch to thicken the sauce slightly, simmering for another 3 minutes. Taste and adjust seasoning before serving with egg noodles or potato dumplings.