Venison Goulash

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Prep time: 20-25 minutes

Cook time: ~ 1 hour

Servings: 4

 Goulash is a dish originated from medieval Hungary that contains a stew of meat. Typical of Hungarian culture, goulash usually spotlights paprika as a key ingredient for flavor and color. We added a little wildgame twist on this traditional dish by using venison to create a recipe that is easy to make, delicious, and perfect for cozying up with and enjoying during the cold winter months!

 

Ingredients:

·      2 lbs. venison (cubed into stew meat)

·      2 tbsp. olive oil

·      5 tbsp. garlic powder

·      1 tsp. salt

·      1 tsp. pepper

 

·      3 tbsp. olive oil

·      2 medium onions, chopped

·      3 garlic cloves, minced

·      3 medium red peppers, chopped

 

·      14.5 oz. crushed/chopped canned tomatoes

·      ¼ cup tomato paste

·      3 tbsp. paprika

·      1 tsp. caraway seed

·      1 teaspoon celery salt

·      1 tsp. salt

·      1 tsp. pepper

·      2 cups of water

·      ¼ cup red wine

·      ~ 1 lb. potatoes, skin on, cubed

·      ~ 2 cups of sour cream (will vary, top goulash to preference)

 

Directions:

·      Cube venison and mix in bowl with olive oil, garlic powder, salt, and pepper until meat is coated well.

·      Heat olive oil in large pan. When hot, add cubed venison and cook to preference.

·      When desired doneness is achieved, remove meat from pan and set aside.

·      In the same pan, add olive oil, onions, garlic, peppers - cook until softened and onions are translucent.

·      In a large stock pot, combine chopped vegetables, crushed/chopped tomatoes, tomato paste, and meat.

·      Sprinkle in paprika, caraway seed, celery salt, salt, and pepper.

·      Pour water and wine into stock pot.

·      Bring to light boil and then reduce heat to simmer for 1 hour.

·      While goulash is cooking, wash and cube potatoes. Place in pot and cover with water – boil for ~ 20 minutes or until potatoes are soft.

·      Strain potatoes leaving ~ ½ cup of water in pot – add potatoes and remaining water to goulash.

·      Serve with a dollop of sour cream and enjoy!

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