Venison goulash | Recipe | Kitchen Stories

Ingredients

• 2.25 lbs venison (stew meat)
• 10.5 oz chanterelles
• 10 shallots
• 1 oz parsley
• 3 tbsp flour
• 1 tbsp butter
• 2 tbsp oil
• 1 tbsp tomato paste
• 2.25 cups red wine
• 1.75 cups beef stock
• 1 tsp juniper berries
• 2 bay leaves
• 2 tbsp game spice
• 4 tbsp crème fraîche
• salt
• pepper
• lingonberry jam for serving
• semolina dumplings for serving