Roe deer stew in the Moravian way

this is how goulash is cooked in our country on the Moravian plains .. venison goulash .. for a great team ... with red wine, spices ..

Preparation steps

prepare the fire .. it must be light .. put lard, sliced onion in the cauldron .. fry until the onion softens a bit .. add sliced meat, cumin, red pepper - sweet and hot .. fry / simmer everything slowly .. after 10 minutes add 0.5 dl of rum and 2dl of wine, water, salt, pepper
cook on low heat for about an hour and a half ... if necessary add a little more water .. at the end of cooking add grated garlic, pepper, marjoram .. serve with sliced onion (required) .. a slice of bread .. with beer (required: ))
it is important that the onion and meat go 1: 1 .. means 1 kg of meat = 1 kg of onion .. the onion is lost during cooking and the sauce will be thick .. no flour needed ..

Serving

Good apetite! :)

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