Venison goulash in red wine

1. Cut the venison into 3 cm cubes and season with salt and pepper.

2. Brown the meat cubes all over in hot oil, then remove them.

3. Sauté the finely chopped onion in the same pot, add the tomato purée and fry briefly.

4. Return the meat, pour in the red wine and the stock and add the crushed juniper berries and the bay leaf.

5. Cover and braise over low heat for about 1.5 hours until tender, topping up with stock as needed.

6. Thicken the sauce with the flour whisked smooth with water, boil for a few more minutes and serve with potato dumplings and braised red cabbage.

Tip: Juniper berries give game dishes their characteristic woodland flavour - crushing them releases the aroma better.