A hearty venison stew made with aromatic spices, leeks, carrot, bacon, red wine and finished with a few cranberries for that special something. This venison goulash goes well with dumplings, mashed potatoes or egg pasta.
Crush the juniper berries with a pestle and mortar and mix with the ginger, cinnamon and allspice. Rub venison with the spice mix, along with salt and pepper.
Peel and chop the carrot finely. Cut the green off the leek and chop the white parts finely. Dice the bacon. Peel the shallots and chop finely.
Fry the bacon in the butter in a heavy bottomed pan. Add the venison and sear on all sides. Add the shallots, carrot and leek and fry while constantly stirring until the vegetables are glazed. Add thyme and bay leaf and pour in the red wine and water. Cover the pan and simmer on a low heat for 2 and a half hours until the meat is nice and tender. Check now and again to make sure there is enough liquid in the pan. Add more water if necessary.
Add cream and cranberries to the stew and season with salt and pepper. Serve hot.