May Goulash with Wild Garlic Spaetzle

For the May goulash, sear the meat (if not cut into 3-4 cm cubes) in olive oil, then remove and keep warm. Fry the vegetables in the drippings, then add the tomato paste and fry for another 3-4 minutes. Deglaze with about 100 ml of red wine and continue to roast, stirring constantly, until the red wine has reduced. Add chocolate, star anise and cinnamon stick. Deglaze again with red wine and let it boil down as described before. Repeat this process a few more times. Then pour in the remaining red wine and soup, bring to a boil and add the meat, cranberries, orange wedges and cloves. Simmer the meat for about 80 minutes until soft, then remove it, season the sauce to taste and thicken it with cornstarch flour. Finally, boil the sauce again, strain it through a sieve and add the venison ragout again. For the wild garlic spaetzle: mix wheat flour, eggs, water and salt. Wash the wild garlic, chop finely and mix into the dough. Pour the dough through a dumpling strainer into boiling, lightly salted water and boil gently for about 5 minutes, then strain.

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