Wild Venison Goulash with Potato Dumplings

Ingredients

• 750 g diced wild venison, cut into 3 cm pieces
• 20 ml rapeseed oil
• 250 g onion, sliced
• 200 g red pepper, diced
• 2 garlic cloves, chopped
• 2 tbsp sweet paprika
• 1 tsp caraway seeds
• 400 g tinned chopped tomatoes
• 500 ml low-salt beef stock
• 600 g floury potatoes, peeled
• 150 g plain flour, plus 20 g for dusting
• 1 egg, beaten
• 10 g parsley, chopped
• 2 g fine salt
• 1 g ground black pepper

Method

1. 1

   Heat the oil in a heavy pan and brown the meat in batches for 8 minutes. Add the onions and pepper and cook for 8 minutes, then add the garlic, paprika and caraway for 1 minute.

2. 2

   Pour in the tomatoes and stock and add half the salt and pepper. Cover and simmer gently for about 2½ hours, stirring occasionally, until the venison is fork-tender. Add hot water if the sauce becomes too thick.

3. 3

   During the final hour, cut the potatoes into even chunks and boil for 18–20 minutes until tender. Drain very well, mash without milk and spread on a plate for 10 minutes to lose excess steam.

4. 4

   Mix the warm potato with the flour, egg and remaining seasoning. With floured hands, shape into 12 small dumplings. Avoid kneading for long, which makes them sticky.

5. 5

   Lower the dumplings into gently simmering water in two batches. Cook for 8–10 minutes until firm and steaming inside; lift out with a slotted spoon. Meanwhile, probe the stew meat and ensure it is piping hot and at least 70°C for 2 minutes.

6. 6

   Spoon the goulash into bowls, add three dumplings to each and scatter with parsley. Serve immediately.