Venison Pörkölt in Red Wine – (Vörösboros őzpörkölt)

Venison Pörkölt in Red Wine  -  (Vörösboros őzpörkölt)
8 oz red wine (+ some more for the end), 2 1/2 cups water, 2-3 juniper berries, salt, some spice mixture, 1 large carrot and parsnip each, 1 small knob celery and kohlrabi, 1 3/4 lb venison chops (de-boned), 2-3 oz smoked bacon, 2-3 tablespoons oil, 1 large red onion, dash of ground black pepper, 1 level teaspoon sweet paprika, 1 green pepper and tomato each

Mix the wine, water, juniper berries and the salt. Add the peeled and sliced vegetables, bring to a boil in a large pot, then add the meat as well. Bring to a boil again, then set aside and let it cool. Strain the ingredients, but reserve the broth. Cut the meat into 1” cubes. Puree the vegetables with the spices in a mixer. Cut the bacon into small cubes
and melt it in a pot or iron kettle, in hot oil over high heat. Add the peeled, chopped onion and continue sautéing. Add the pureed vegetables, heat and add the salt, pepper and paprika. Remove the stem of the pepper and the tomato, cut both into small cubes and add to the meat. Cook over low heat, adding the broth bit by bit. In the end, add a bit more red wine to taste.

– Use deer or boar meat for a variation on this dish.

Preparation time: 2 hours + marinading time
One serving: 2634 kJ/630 kcal