Venison Goulash with Cranberries and Hazelnut Spaetzle

For the venison goulash with cranberries and hazelnut spaetzle, heat the oil in a roasting pan as large as possible.

Sear the meat first, then the onions. Season with salt and pepper. Add the paradeis pulp and the garlic.

Sauté the goulash for two minutes. Extinguish the goulash with red wine. Add the chopped rosemary needles, cranberries and mustard. Put all the other spices in a piece of cloth and tie it into a “spice bag”.

Add to the goulash and simmer with the lid closed for 1 hour. Before serving, remove the spice bag and season with salt and pepper if necessary.

For the spaetzle, mix flour with hazelnuts, eggs and 1 tsp salt to form a viscous dough. Add a little more water if needed. Continue to whisk the dough until it bubbles and becomes shiny.

Bring plenty of salted water to a boil. Gradually pour the dough into a spaetzle slicer and plane into the water. Bring spaetzle to a boil until they float to the surface.

Lift out of the water with a slotted spoon, rinse with cold water and toss in butter. Serve the venison goulash with cranberries and hazelnut spaetzle.

Preparation Tip:

Aromatic and high-quality spices give the venison goulash with cranberries and hazelnut spaetzle a particularly fine taste.

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