Cut the venison shoulder into cubes, sauté it with the prepared onion, then add the wild spices (bay leaf, whole black pepper, and whole allspice), quality red paprika, and tomato paste.
Simmer until tender, remove the meat, thicken the sauce with a butter roux to make a thinner consistency, strain it, and add finely sliced root vegetables (carrot, celery, parsley). Simmer until tender, season with salt, pepper, garlic, game seasoning, and marjoram, then return the meat to the sauce. Serve in a special pot on a wooden board with ceramics.
Potato Dumplings: Boil potatoes with their skins on, then mash them with semolina and sautéed bacon, salt, pepper, and egg to make a dough. Shape the dough into dumplings and fry them.
Recipe for Restaurant-Guide.cz provided by restaurant Kolkovna Olympia