Venison Goulash Recipe - Great Italian Chefs

Ingredients

• 2kg venison shoulder, diced into 2cm cubes
• 750g of onion, finely diced
• 2 sprigs of marjoram
• 2 sprigs of fresh thyme
• 2 sprigs of oregano
• 1l red wine
• 1l game stock
• 10g of juniper berries
• olive oil
• 350g of stale bread
• 200g of shallots, finely chopped
• 50g of dried porcini mushrooms
• 700ml of cream
• 1 handful of tarragon, chopped
• 1 handful of chives, chopped
• 3 eggs
• 3 egg whites