Venison Goulash

Tea Girl's Note:

This is a goulash recipe from Germany. I combined it from a couple of different recipes, it is ideal for the lesser quality cuts as the meat will get softer. Here goulash is most meat and some onions in a sauce, sometimes bell peppers but I personally prefer ones without like this one. One of the recipes I took some of my ideas from suggested adding sour cream at the end, but I think is more than rich enough without. I served it with butter rice, though it would be good with potatoes or bread too.

• Total Time: 3 hrs 10 mins
• Prep Time: 10 mins
• Cook Time: 3 hrs

Ingredients:

Servings: 4

• 2 lbs deer, cut into 1 1/2 inch cubes
• 4 tablespoons flour
• 3 tablespoons pork fat (probably could use other fat but this adds a lot of flavour)
• 1 large onion, chopped
• 2 garlic cloves, chopped
• 1 1/2 teaspoons sweet paprika
• 2 1/2 teaspoons hot paprika (or less if you don't like it on the spicy side)
• 1/2 cup mild red wine
• 1 liter vegetable broth (hot) or 1 liter bouillon (hot)
• 70 g tomato paste
• salt

Directions:

1. Cover the meat in the flour.
2. Melt the fat in a skillet, add the onion and garlic and cook until onions are clear.
3. Add the meat and brown well.
4. Add all the remaining ingredients.
5. Stir well, cover and simmer gently stirring occasionally until the meat is tender (about two to three hours) Add water if liquid reduces too much, there are ought be a half cm of liquid over the meat.
6. Taste and add salt if necessary. Serve hot.