Red Lion

Ingredients

• 800 gvenison (from the leg or shoulder)
• 2 piecesonions
• 2 piecescarrots
• 100 gceleriac
• 2 tbsptomato paste
• 300 mldry red wine
• 500 mlgame stock
• 5 piecesjuniper berries
• 2 piecesbay leaves
• 4 tbspjarred lingonberries
• 100 mlheavy cream
• 2 tbspclarified butter
• 400 gall-purpose flour
• 4 pieceseggs
• 50 mlcarbonated mineral water
• 30 gbutter
• 1 pinchsalt, pepper, nutmeg

Preparation

1. 1Cut the venison into approx. 3 cm cubes, pat dry, and sear in batches in a Dutch oven with clarified butter, then set aside.
2. 2Finely dice the onions, carrots, and celeriac, roast them vigorously in the remaining fat, and briefly toast the tomato paste with them.
3. 3Deglaze with one-third of the red wine, let it reduce almost completely, and repeat this process twice to develop a deep color and savory depth.
4. 4Return the meat to the Dutch oven, pour in the game stock, and add the juniper berries and bay leaves.
5. 5Cover and simmer over low heat for about 90 minutes until the meat is fork-tender.
6. 6For the Spätzle, beat the flour, eggs, mineral water, a pinch of salt, and nutmeg in a bowl until the batter forms bubbles.
7. 7Scrape or press the batter in portions into boiling salted water, bring briefly to a boil, and drain as soon as the Spätzle float to the surface.
8. 8Toss the Spätzle briefly in a pan with foaming butter.
9. 9Stir two tablespoons of lingonberries and the cream into the goulash, thicken the sauce if necessary, and season to taste with salt and pepper.
10. 10Serve the venison goulash with the Spätzle and garnish with the remaining lingonberries.