Grind the venison with pepper, season with salt. Heat the fat in a casserole and sear the venison on all sides. In between moisten meat with red wine.
Add an onion cut into slices, sauté briefly. Add mustard, cover the pieces of meat with hot water. Add lovage, stew at low temperature for about 50 min.
In the meantime, peel tomatoes and cut into wedges. Clean leek and carrots and remaining onion, cut. Blanch half of the leek, onion rings in salted water (about 10 min), set aside drained.
Add the rest of the leek, raw onion rings, slices of a tomato, slices of a carrot to the goulash and stew. Remove the sprig of lovage, fold in the whipped cream, season the goulash with salt and pepper.
Stir in remaining tomato slices, blanched leek and carrot slices and onions.
Our tip: Use sweet red wine for a sweet note and rather dry wine for flavorful, spicy dishes.
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