Venison Goulash with Dates

Season the meat cubes with salt, pepper and a little bit of cumin (not too much). In a saucepan with nice hot clarified butter, fry the meat (possibly in portions), then add the onion, marjoram, bay leaf and honey, briefly sweat. Extinguish with red wine and steam for about twenty minutes.

Now add the dates and steam for another ten minutes.

In the meantime, soften celery and potato in a saucepan with vegetable soup. Now pour off the liquid, add butter to the vegetables, season with salt and nutmeg and mash (finely).

When the meat is soft, thicken the sauce with flour butter (if necessary) and season. Serve the venison goulash with the puree.

[1] Knead together soft butter and flour in equal parts.

Our tip: Use your favorite red wine for cooking!

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