Venison Goulash.

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.