- ¾ kilogram Venison (Neck, shoulder)
- freshly ground peppers
- Pastry flour (for dusting)
- 2 slices Pancetta
- clarified butter (for frying)
- 1 onion
- 1 bunch Root system
- 2 sprigs thyme
- 2 bay leaves
- 1 teaspoon Juniper berries
- 1 garlic
- 1 tablespoon canned lingonberry (Compote)
- 100 milliliters Red wine
- water (as needed)
- 2 large Mason jars
For the venison stew goulash, cut meat into 2 cm (approximately 3/4 inch) cubes. Cut the pancetta into thin strips.
Heat the clarified butter in a large pan and fry the pancetta.
Season the meat, combine with the flour and sear in the butter.
Meanwhile, rinse the roots, peel and cut into small cubes. Add the vegetables to the venison cook until meat is evenly browned, then add the thyme, bay leaves, juniper, lingonberries and garlic. Deglaze the pan with the red wine, add water until the venison is covered and cook for approximately 45 minutes. Stir often and add water as needed.
Preheat the oven to 130 °C (approximately 275°F). In a deep baking dish, add 1 cm (approximately 1/2 inch) warm water and place on the lowest oven rack.
Pour the stew into glass jars, cover immediately and bake 10 minutes in the oven. The stew is ready to serve when "pearls" begin to form in the liquid.