Hirschgulasch

Deer Goulash

15 juniper berries
1/2 tsp ginger
1/2 tsp cinnamon
1 1/2 lbs deer meat (back strap or deer steak)
salt/pepper
4 carrots
2 leeks
1 big onion
1/4 cup of bacon fat
1/4 tsp thyme
1 bay leave
3/4 cup red wine
3/4 cup water
1/4 cup heavy whipping cream
2 Tbsp cranberry sauce (whole cranberries)

Crash the juniper berries and mix it with the ginger, cinnamon and salt/pepper. Cut the deer meat in cubes and rub the seasoning on it. Cut the bacon fat in very small cubes and brown it in a large pot. Add the seasoned meat and brown it as well.
Meanwhile chop the vegetables (carrots, leeks, and onion). Add them to the meat and cook them for a little bit with the meat. Add the rest of the seasonings such as thyme and the bay leave. Add the red wine and water, cover it and let it cook on low to medium heat for about 2 1/2 hours. If necessary you might have to add some more water after a while. After the meat is tender and the vegetables are cooked; you have to fish the meat out of the stock. After you have done that (it is some work, I won't lie) you make a sauce out of the vegetables and liquid. Use a hand-held blender for it. Be careful it is extremely hot at this point. After the vegetables have disappeared into a sauce, add the meat back and now you can finish the dish up with the heavy cream and cranberry sauce.

Serve over potato dumplings or potatoes. Usually I would also serve it with some apple red cabbage but Walmart has discontinued this item. Well, I can fix it again in Germany. I don't have the time to make this delicious side dish myself right now.