Venison Goulash
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.
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INGREDIENTS
Nutrition- 2lbs deer, cut into 1 1/2 inch cubes
- 4tablespoons flour
- 3tablespoons pork fat (probably could use other fat but this adds a lot of flavour)
- 1
- 2
- 1 1⁄2teaspoons sweet paprika
- 2 1⁄2
- 1⁄2cup mild red wine
- 1
- 70
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DIRECTIONS
- Cover the meat in the flour.
- Melt the fat in a skillet, add the onion and garlic and cook until onions are clear.
- Add the meat and brown well.
- Add all the remaining ingredients.
- 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.
- Taste and add salt if necessary. Serve hot.
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