Roe Deer with Porcini Mushrooms

If using shoulder, clean the meat; otherwise, no preparation is needed. Cut into 2 cm cubes, or use pre-cut goulash meat, season with salt and freshly ground pepper. Roughly chop the onion. Cut carrots, celery, and parsley into 1 cm cubes. Clean the mushrooms and cut them lengthwise into quarters.

In a pot over high heat, melt 1 tablespoon of lard and 30 g of butter, add the vegetables and sauté until golden. Add the spices, herbs, and onion and sauté until golden.

Add the meat and sauté until golden again. The meat will first release water, which must be completely boiled off from the pot until only fat remains at the bottom. Reduce the heat to less than half. Only then can you sauté the meat, stirring frequently, until golden on all sides.