Cut meat from a <quantity>2<unit>kg</unit></quantity> venison shoulder

Cut venison shoulder meat in small cubes

Trim, halve and peel <quantity>1</quantity> large onion

Dice onion

Add <quantity>2<unit>tbsp</unit></quantity> of vegetable oil to pan on high heat

Pan-roast diced venison shoulder meat until brown

Add diced onion and cook until translucent

Add <quantity>1<unit>cup</unit></quantity> of red wine. Scrape bottom of pan and cook for 5m until wine reduces by ½

Add <quantity>1<unit>L</unit></quantity> of beef stock. Bring to boil and simmer on low heat

Add <quantity>2</quantity> dried bay leaves

Simmer gently for 1h until meat is tender and sauce thickens. The venison gulasch is ready

Enjoy it accompanied by traditional Spätzle!