Classic Venison Goulash | Tenderly Braised with Lingonberries

Pat the venison dry and cut into approx. 3–4 cm goulash pieces (if not already diced ready to cook). Season the meat all over with salt and freshly ground pepper. Peel the onions, garlic, carrots, and celeriac and finely dice them.

Heat the clarified butter in a heavy casserole or cast-iron Dutch oven. Sear the venison in batches over high heat until well browned on all sides. Remove the meat and keep warm on a plate.

Reduce the heat. Slowly sauté the onions in the remaining fat until golden brown. Add the carrots, celeriac, and garlic and sauté for approx. 5 minutes. Stir in the tomato paste and roast briefly until dark red and fragrant.