Venison Goulash with Cranberries

For the venison goulash, fry onions in plenty of oil. Stir in paradeisermark and roast slowly until dark brown. Dust with flour if desired, roast briefly and gradually pour in red wine. Allow to boil down and add venison stock, bring to a boil and simmer vigorously for about 45 minutes. Cut the venison into cubes, season with salt and pepper and sear well on all sides in a pan. Lift out and add to the sauce together with juniper, marjoram and orange peel. Simmer on low heat for about 1.5-2 hours. Mix red wine and flour, thicken venison goulash with it and cook briefly. Stir in cream or sour cream if desired. Refine the venison goulash with cranberries.

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