Cooking With Game

A forum for the cooking/preperation of all types of game from around the world.

    Venison goulash.


    Posts : 897
    Join date : 2008-09-14
    Age : 57
    Location : Bridgwater, Somerset.

    Venison goulash.

    Post  Admin on Mon Sep 22, 2008 8:34 pm

    900 g shoulder of venison.
    2 cloves garlic, finely chopped.
    3 onions, peeled and chopped.
    6 crushed juniper berries.
    2 tsp dried thyme.
    2 tbsp vegetable oil.
    2 tbsp plain flour.
    2 tbsp sweet paprika.

    Preheat the oven to 160C or gas mark 3. Cut the venison into bite sized chunks. Next, heat the oil in a large casserole and brown the venison all over. When browned, remove the venison and put on a plate. To the casserole add the garlic and the onion and cook on a medium heat for 15 minutes until the onion is just browned.
    The next stage is to mix the paprika with the flour with the juniper berries and the thyme.
    Put the meat and any left over juices back into the casserole then add the flour and paprika, stir and cook for 2 minutes. Pour in the stock, season and bring to the boil. Next, turn the heat down, lid and bake in the oven for approx 2 hours. After approx 1 1/2 hours cooking add the potatoes and cook for about 30 minutes.

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