If using older deer meat, marinate overnight in red wine with spices tied in a gauze cloth.

Sauté finely minced onion in lard until translucent.

Chop the deer meat into small pieces (2-3 cm) and add to the pot with the onion.

Add very finely minced pancetta (bacon).

Sauté until the meat turns grayish.

Add red paprika, hot paprika, salt, and pepper; mix well.

Add red wine and the spice bag (if used). Simmer for 15 minutes.

Add beef or game stock and simmer for 60 minutes.

If desired, peel and dice two medium potatoes, add to the goulash, and cook until tender.

Alternatively, cook flour noodles separately until they float, then add to the goulash and cook for about 20 minutes, until done.

Serve hot in a bowl with a spoon.