Deer Goulash

I haven´t eaten deer in a long time. I seldom cook that kind of meat.
A couple of years ago I knew a hunter and had sometimes access to fresh shot game meat. But that source is no longer available. This kind of meat is seldom sold at Supermarkets. You can find frozen deer meat from New Zealand in some stores. But that is not meat I like to eat.

I found some  fresh meat from a farm in Luxembourg and that looked good. The meat is very lean, so I added a bit of Spanish Iberico ham to it. Having some meat that is cooking on a low temperature on the hob for more then 90 minutes, the tender pieces of deer are something I am looking forward to.
When the days are getting colder, that is comfort food for me.

The meat was just 400 g and I bulked it out with a lot of veggies. They are giving a lot of taste to the sauce.

recipe for 2:
400 g deer meat
100 g Spanish Iberico ham
2 red onions
4 cloves of garlic
1 twig rosemary
3 stalks of fresh thyme
2 bay leaves
2 tbsp tomato paste
500 ml beef stock
300 ml red wine
2 tbsp flour
2 carrots
1 10 cm white of leek
60 g celeriac
parsley stalks
6 juniper berries
salt and pepper
2 tbsp ghee

Cut the meat into bite size pieces and season it with salt and pepper. In a wide pot with some heated ghee brown the meat on all sides, get the tomato paste in and the onions. Now sprinkle the flour on top and stir well.
Add the rest of the veggies and the seasoning and berries and toss in wine and broth.
Bring to a boil, scrape off the bits on the bottom of the pot and reduce the heat to low, close the lid and let it simmer for 90 min or more.
If the sauce is too runny, use some potato starch in water to bind it.

You can serve it with pasta, dumplings, rice or potatoes. Very versatile.
Eat it with red cabbage or salad or the kind of veggies you like.
Do not forget the poached pear filled the the cranberry jam.
Eat it with red cabbage or some salad.