Rhenish Game Goulash

Cut the meat into evenly sized cubes and season with salt, pepper and the ground spice mixture.

Heat lard in a roasting pan and sear the meat in it. Sauté the carrots, celery, onions and potatoes as well. Next, extinguish with game stock and the canned tomatoes and steam at medium heat for about sixty to seventy minutes.

Gradually add the Pinot Noir and season with crème fraîche and cranberries at the end.

Serve with Rhenish potato dumplings and pear and bean apple compote.

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