Venison Goulash with Red Wine and Carrot Puree

Heat oil in a large pot and add the onion. Sauté the onion over low heat for at least 20–30 minutes, until it becomes completely soft and golden-brown (this is the key to a good sauce).

Add the sliced venison and sear it over high heat until it changes color. Stir in the tomato paste, garlic, ground paprika, and all the spices (juniper berries, bay leaf, marjoram).

Pour in the red wine and cook until the alcohol evaporates. Then add stock until the meat is covered. Reduce the heat and simmer the goulash, covered, for 1.5 to 2 hours, until the meat becomes tender.

While the goulash is cooking, in another pot cook the carrots and potatoes in salted water until completely soft (about 20 minutes).

Drain the vegetables, add butter and grated ginger. Blend with an immersion blender into a smooth, velvety puree. If needed, add a spoonful of the water in which the vegetables were cooked.

Once the meat is tender, season with additional salt and pepper if needed. Serve the goulash over the carrot puree.