Cooking With Game

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


    Venison Goulash.

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    Venison Goulash.

    Post  Admin on Sun Oct 07, 2012 3:12 pm

    Ingredients to feed 4:

    1Kg Venison (Leg meat)
    2 Tbsp Veg oil
    3 Medium onions
    2 Cloves Garlic
    2 Tbsp flour
    2 Tbsp Paprika
    2 Tsp Thyme
    Black Pepper
    Salt
    200ml Beef stock - I used 2 OXO cubes in 200ml water
    3 or 4 large Potatoes
    Jar of Passata or pasta sauce
    Sour cream and fresh parsley to garnish.

    Method:

    1. Preheat oven to 180 Deg Celsius.
    2. Cut venison into 1 inch chunks.
    3. Brown the meat on a high heat with the veg oil.
    4. Remove browned meat to a plate.
    5. Add thinly sliced onions and chopped garlic to pan. Cook in the meat's gravy until golden and soft.
    6. Mix the paprika with flour and thyme in a bowl, then add to the onions.
    7. Cook for 2 minutes before adding the cooked meat, beef stock and passata. Taste and season if necessary.
    8. Remove contents of the pan to a large casserole dish, cover, and put in oven for 2 hours at 180 Deg Celsius.
    9. After 2 hour's cooking, Dice-up the potatoes in chunks and add to the casserole - Mix in well.
    10 Re-cover and cook for a further 1 1/2 hours or until the potatoes are cooked.
    11. Serve in a bowl with a dollop of sour cream and a sprinkle of fresh parsley.

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