Traditional Czech Venison Goulash with Potato Croquettes

Method

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