Spicy Game Goulash

To prepare the wild stew, cut the game meat into approximately 2 cm cubes. Peel the onions, carrots, and celery and cut into coarse cubes. Finely chop the garlic.

Heat the butter in a large pot and brown the meat in it all around. Remove the meat from the pot and set it aside.

Fry the onions, carrots, celery, and garlic in the same pot until they are soft. Return the meat to the pot.

Add the red wine, the game stock, the bay leaves and the juniper berries, and bring everything to a boil. Reduce the heat and allow the goulash to simmer for 2 hours.

Season the venison goulash with salt and pepper and serve.