Thursday, February 27, 2014

Venison Goulash

My husband is a deer hunter and there for our freezer is usually filled with deer meat. Trust me when I tell you that deer meat, also called venison, is very delicious and very rich in flavor. I will share with you one of the ways I like to prepare it - as goulash.

1lbs of Venison Roast
1 Medium Onion
 3 tbs Olive Oil
1 tbs Garlic Salt
1 tbs Sweet Paprika
1/2 tsp Pepper
Salt to taste

For sauce thickening:
All Purpose Flour
Cold Water

Try to get organized day before (but if you don't, that's ok - just skip the "marinate over night" step) and marinate your venison in the fridge like this: Wash the meat, cut it into cubes and place it into a bowl. Dice onion into small pieces and put it into the bowl with the meat. Pour the olive oil over it and add all the spices. Mix it all together, cover it and place it into the fridge. 

If you marinated your meat overnight, take it out of the fridge and place it into a large pot on the stove. Turn your burner on high and fry the meat mixture, constantly stirring. Then pour little bit of water over the mixture, just enough to almost cover the meat. 

Cover and let it simmer for 10 minutes. Then add more water - I use my judgment to measure how much water I pour... it depends on how much sauce I would like.

Cover it again and simmer for about 20 minutes. After that keep checking the meat tenderness. Venison can be tough so you might want to let it simmer for just a bit more. Add water if necessary. 

Then take out the meat and thicken the sauce by using the following mixture: all purpose flour and cold water. I use 3 heaping tablespoons of flour into 1 1/2 cup of water. Mix it in a cup and pour into the pot. I use hand blender to mix the sauce in the pot so I end up with smooth sauce. 

Put the meat back in, cook for another 10 minutes, and your goulash is ready!

I serve it with fresh home made bread (you can find my recipe by clicking here) or potatoes. Hope you enjoy your dinner!

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