Ingredients
- 2 Onions
- 2 Carrots
- 2 Garlic cloves
- 1 sprig Rosemary
- 1 bunch Thyme
- 2 Bay leaves
- 10 Peppercorns
- 750 grams Venison goulash
- Red wine
- 125 grams Shallots
- 100 grams marbled Bacon
- 2 tablespoons Vegetable oil
- 1 splash Cognac
- 1 tablespoon Pastry flour
- 250 grams Button mushrooms
- 1 tablespoon Butter
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