Red deer goulash
0,5 kg red deer boneless meat, 2 tablespoons of butter, 2 tablespoons of olive oil, 2 onions, 3 garlic cloves, 1 glass of bouillon (made from one bouillon cube), 1 glass of tinned green peas, 3 pickled cucumbers, 3 grains of black pepper, 3 allspice berries, 1 teaspoon of Herbes de Provence, salt, pepper, sugar.
Rinse the meat, dry it, chop in dices and brown in the olive oil. Peel onions and garlic, cut finely and brown in butter, add to the meat. Pour bouillon, add pepper grains, allspice berries as well as a pinch of sugar and simmer all over a low fire during 40 minutes. Dice cucumbers and add to meat 10 minutes before the end. When the meat is tender, add green peas, salt, pepper and Herbes de Provence. Serve with white bread (3-4 portions).