»GRAPES OF GLORY« RED dry · Aged Reserve – Grünes Geweih

Ingredients

• 1000 gvenison (shoulder or leg)
• 300 gonions
• 150 gcarrots
• 100 gcelery
• 40 gclarified butter
• 2 tbsptomato paste
• 500 mldry red wine
• 400 mlgame stock
• 8 piecesjuniper berries
• 2 piecesbay leaves
• 20 gdark chocolate (min. 70% cocoa)
• 3 piecesthyme sprigs
• 1 tbspcranberry jam
• 1 pinchsalt and black pepper

Preparation

1. 1Cut the venison into uniform 3 cm cubes and pat dry with paper towels.
2. 2Peel the onions, carrots, and celery, and cut into a fine dice (brunoise).
3. 3In a heavy-bottomed roasting pan, heat the clarified butter until hot and sear the meat cubes in batches until browned, then remove and set aside.
4. 4Sauté the prepared vegetables in the remaining fat until golden brown, stir in the tomato paste and roast briefly until it darkens.
5. 5Deglaze with one-third of the red wine and reduce until nearly evaporated; repeat this process twice more to create a deep color base.
6. 6Return the meat and any accumulated juices to the pan and add enough game stock to just cover the ingredients.
7. 7Lightly crush the juniper berries in a mortar and add them to the sauce along with the bay leaves.
8. 8Cover the pot and simmer the goulash gently over low heat for approximately 90 to 110 minutes, or until the meat is tender.
9. 9Strip the thyme leaves from the sprigs, finely chop, and stir into the goulash about 10 minutes before the end of the cooking time.
10. 10Finely grate the dark chocolate and stir into the hot sauce until fully melted, ensuring a velvety consistency and deep sheen.
11. 11Season the dish to taste with the cranberry jam, salt, and freshly ground pepper, removing the bay leaves before serving.