Deergoulash

Cut the onion into half rings. Cut the meat into equal pieces as much as possible.

Put it in a bowl, add the chopped onion and bay leaf and pour the wine over it. Let marinate for 8 hours.

Then cut the other onions into half rings, the winter carrot into thin slices and the celery into bows.

Remove the meat from the marinade (store the marinade) and pat dry with kitchen paper. Sprinkle with salt, pepper and flour.

Heat half of the butter in the casserole and fry the meat in about 5 minutes on medium heat around golden brown. Take out of the pan.

Put the rest of the butter in the pan and fry the vegetables for 5 minutes. Add the meat and pour in the marinade and the wild fondue.

Bring to the boil, then simmer and cook with the lid on the pan on the lowest pit for about 3 hours. Use a flame distributor if you have one.

In the meantime, preheat the oven to 200 ° C.

Sprinkle the worktop lightly with flour and lay the slices of puff pastry together. Roll them out with the rolling pin into a thin piece of 27 cm long that fits nicely on the baking dish.

Put the deer goulash in the baking dish and place the dough on it.

Stick the deer and stars out of the last slice of puff pastry and stick them with a little water on the dough.

Prick a hole in the dough here and there. Beat the egg and brush the puff pastry with it.

Bake the puff pastry of the deer goulash in about 25 minutes until golden brown.