Venison Goulash

A winter warming stew with cubed chunks of locally caught venison, onions and peppers. In a rich sauce flavoured with smoked paprika, red wine and caraway. All served up in a bread bowl topped with sour cream. #venison #goulash #Hungarian #recipe #foodforthought

 

Serves 2

 

Ingredients

 

500g Cubed Venison

1 Onion Chopped

2 Peppers Chopped

1tbsp Smoked Paprika

1/2tsp Caraway Seeds

Pinch of ground Cloves

Salt & Pepper

Sprig of Thyme

2 Bay Leaves

400g Tinned Chopped Tomatoes

800ml Beef Stock

 

Method

 

Preheat the oven 170C.

 

Toss the cubed venison in a little flour to coat.

 

Heat a frying pan with a little oil until smoking hot. Sear the meat until browned then remove from the heat. Place the meat in a casserole dish or slow cooker.

 

Then add the chopped onions, peppers, spices, tomatoes and beef stock. Place on the lid then pop in the oven or slow cooker for 4-5hrs. Stir halfway through then remove the lid for the last hour to help reduce and thicken.

 

Once thickened serve in a bread bowl with a dollop of sour cream.