Czech Venison Goulash with Apple-Berry Compote

Method

1. Cut the venison into bite-sized pieces and season with salt and pepper.
2. In a large pot, melt the butter and sauté the onions and garlic until translucent.
3. Add the venison and cook until browned on all sides.
4. Stir in the tomato paste, caraway seeds, and paprika, then add the red wine and beef broth.
5. Bring to a simmer, cover, and let cook for 1.5 to 2 hours until the meat is tender.
6. In a separate pan, cook the apples and berries with a bit of water until softened, then set aside.
7. In a bowl, mix the grated potatoes, egg, and a pinch of salt.
8. Form the mixture into small croquettes and fry in hot oil until golden brown.
9. Serve the goulash with the apple-berry compote and potato croquettes.