Name: Venison goulash
Cuisine: Serbian
Ingredients: 5-6 onion; 2 heads of garlic; 2kg venison; 5-6 carrots (smaller); celery root and a few strands of celery leaf; 1l of white wine; 1l home cooked tomatoes, if you do not have in exchange be Tomatino; 300g smoked bacon; fresh parsley; blend of spices , salt ,pepper; little rosemary and thyme (dried); a few juniper berries; hot red pepper

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Serbian

Ingredients

5-6 onion
2 heads of garlic
2kg venison
5-6 carrots (smaller)
celery root and a few strands of celery leaf
1l of white wine
1l home cooked tomatoes, if you do not have in exchange be Tomatino
300g smoked bacon
fresh parsley
blend of spices , salt ,pepper
little rosemary and thyme (dried)
a few juniper berries
hot red pepper

Directions

Meat cut into larger pieces and put to rest in the marinade. Chop onion. Chop garlic cloves and leave whole. In a little oil or fat fry onions and garlic until tender. Add then the bowl cut roe meat, cleaned and grated carrots, celery and salt. Add the wine and little tomatela how to cover meat and cook over a fire, stirring occasionally. If necessary nalivati rest of the wine and tomatela during cooking. During cooking, add these spices to taste - rosemary, thyme and juniper. Around half cooked add diced celery and chopped parsley. Then add the chopped bacon. Towards the end a little taste of spruce and other spices stew served with polenta. Note: If you spend all the wine and tomatelo and still not done with cooking, it can be nalivati and water.