Prepare spaetzle according to the basic recipe. Melt butter and mix into the finished spaetzle. Keep warm.
For the game goulash, peel and dice the onion and carrots. Melt clarified butter in a frying pan over high heat and sear the game goulash on all sides. Add diced onion and fry briefly. Then add diced carrots.
Put herbs, peppercorns and juniper berries into a spice ball and add to the goulash. Pour red wine and game stock over it and simmer gently for about 50 – 60 minutes with the lid closed until the meat is tender.
To thicken the juice, mix flour with cold water and add to the goulash. Finally, stir in whipped cream and add salt.
Preparation Tip:
As an additional vegetable garnish fit cabbage sprouts or mushrooms.
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