Venison Goulash with Onions

First, skin the venison and cut into cubes.

Cut the bacon into small cubes. Melt the vegetable fat, fry the bacon in it and brown the meat well on all sides.

Peel and dice the onions and brown them. Season the meat with juniper berries, salt, pepper, bay leaf spice, allspice seeds, cloves and thyme, add some hot water and braise the meat (about 2 1/4 to 2 3/4 hours). Replace evaporated liquid little by little.

When the meat is cooked, add the remaining water.

Mix wheat flour with red wine and thicken the goulash with it.

Season the goulash with salt, pepper and cranberry jelly, arrange and serve.

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