Venison Goulash with Dried Plums and Thyme Dumplings

Preparation (about 55 min):

Cut the meat into thumb-sized pieces and mix with ground peppercorns, cinnamon stick, juniper berries and star anise as well as oregano, bay leaves and a tiny bit of olive oil. Marinate the ingredients in the refrigerator for a day with the lid closed.

Clean 1/3 of the potatoes, peel and press them through a potato press. Peel two thirds of the potatoes, clean them, grate them finely, squeeze a little bit and mix the whole with the potato flour. Then season with nutmeg, salt and pepper. Then add the thyme and work it in. Form dumplings from the quantity, put them in slightly bubbling salted water and pull them until they float on top.

Remove the skin from the onions, dice finely and sauté in hot olive oil until translucent*. Add the marinated meat and sauté. Then add paradeis pulp, sprinkle with flour and fry briefly. Then add grape juice, fill up with vegetable soup and cook for about 35 to 40 minutes. Ten minutes before the end of cooking, add the dried plums and cranberries and season with salt and pepper.

Fry the apple slices briefly on both sides in hot olive oil.

Arrange goulash in a deep plate, spread apple slices evenly on top, place Kloss in the middle and garnish with thyme sprig.

Instead of dried plums, 160 grams of ready-to-cook mushrooms or chanterelles can be added to the ragout.

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