Deer Goulash – Hubertus Goulash

Cut the venison into 2 1/2 cm cubes. Heat lard in a thick-bottomed saucepan, sauté the onions while stirring. Add meat cubes and brown together with onions. Sprinkle the sweet paprika over the meat, which is browned on all sides, and extinguish with the red wine (1). Season with salt and basil. Cover and steam over low-medium heat for 50 minutes.

Peel the tomatoes, remove the seeds and add to the goulash in small pieces. Steam for another 30 minutes.

If necessary, add 1 more glass of red wine (2) and season with rose paprika, which brings a little more spiciness to the dish, and with cranberry jam pressed through a hair sieve. Mix well and make a few more min.

Our tip: Use your favorite red wine for cooking!

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