Divjačinski gulaš (game goulash)

Instructions

1. The day before, marinate the meat in the red wine with the bay leaves and crushed juniper berries, covered in the fridge.
2. Drain the meat, keeping the marinade, pat it dry and brown it in the oil over high heat in small batches.
3. In the same casserole, cook the sliced onions for 8 minutes over medium heat, then add both paprikas off the heat so they don't burn.
4. Sprinkle over the flour, add the tomato purée and stir for 1 minute. Return the meat, deglaze with the strained marinade and reduce for 3 minutes.
5. Add the stock and the chopped carrot, cover and simmer gently for 1 hour 30 minutes to 2 hours, until the meat is very tender.
6. Adjust the seasoning and serve with the noodles or polenta.