Venison Paprika

Great recipe for those cuts of venison that aren't so tender. Great way to use (not lose) the front legs. This dish is like a stew/stroganoff dish. Preparation time does not include marinating.

• Ready In: 2 hrs 45 mins
• Serves: 4-6

Ingredients

• 1 1⁄2 lbs  venison, cubed
• 2  cups buttermilk
• 1  cup flour, mixed with
• 1⁄4 teaspoon  red pepper
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon black pepper
• 1⁄4 teaspoon thyme
• 1⁄2 teaspoon garlic powder
• 1⁄2 teaspoon onion powder

• Additional Ingredients

• 1⁄2 cup celery, sliced medium
• 1  medium onion, chopped coarsely
• 1  cup beef broth
• 2  teaspoons  hungarian hot paprika (has to be HOT)
•  bacon grease (this really does add flavor) or   lard, for frying (this really does add flavor)
•  sour cream, to thicken (optional)

Directions

1. Soak venison cubes in buttermilk, 8hrs or overnight.
2. Rinse cubes and pat dry.
3. Combine flour and spices.
4. Shake the cubes in flour mixture.
5. Gently pound the flour mixture into the cubes with mallet.
6. Brown the venison in the bacon grease; remove.
7. Add onions and celery cook till tender, scraping up browned bits on bottom of pan.
8. Return cubes and add the broth and 1/2 of the hot paprika.
9. Simmer about 2 hours or till tender.
10. Thicken with sour cream and serve over noodles.
11. Sprinkle remaining paprika over venison, but be careful, this makes it really spicy. I let everyone do their own addition, according to taste.