Cook1 hr 55 mins
I haven't made this yet but it sounds really good. It is from a cookbook call "Over 50 and Still Cooking".
- 2 lbs venison, cut into 1 inch cubes
- 2 tablespoons oil
- 1 medium onion, thinly sliced
- 1 garlic clove, minced
- 1 tablespoon tomato paste
- 1 red bell pepper, chopped
- 3 teaspoons paprika
- 1 teaspoon pepper
- 1⁄2 teaspoon cumin
- 1⁄2 teaspoon coriander
- 1 cup red wine
- 1 cup water
- 1 cup half-and-half
- 1 tablespoon dried oregano
- 1 tablespoon lemon juice
- In a heavy skillet or Dutch oven, brown venison in oil. Lower heat and add onions, garlic, tomato paste and red bell pepper. Continue cooking for 1 minute.
- Stir in paprika, pepper, cumin, coriander, wine, and water. Cover and simmer on top of stove or in a moderately low overn (325 for 1 1/2 hours). Add more water if necessary to prevent sticking. Add cream, oregano and lemon juice; cook for 5 minutes.
A great recipe for a new way to cook venison. I did make it a little different. I used canned tomatoes instead of tomato paste. I also added macaroni shells right in with the rest of the ingredients. DH ate some before I could even get the 1/2 & 1/2 in. He just added a dollop of sourcream on top. Made for ZWT4. Team CHIC CHEFS
This was pretty good goulash. I added about 4 more tbsp of tomato paste, some carrots, and 2 more garlic cloves. I did not add the cumin or coriander, and substituted 1% milk for half-and-half. I used a big pot, then transfered to my crock pot and cooked on high for 2 hours. Had really good flavor and the venison complimented it wonderfully! Served with a green salad and baked potatoes! Thanks Jim!