Had a stunning venison goulash in Berlin a couple nights ago: super tender, gamey but not excessively so, sauce well-balanced (not too tomato-y, winey, or paprika-y; just meaty and succulent). Any recipe suggestions? The spätzle and red cabbage with it were also super, but I know how to make those.... And on a related topic, any recommendations for venison preparations in NYC that isn't the likes of Daniel, Danube, etc.?
And then, tweak however you wish.
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