Ultra tender venison is smothered in a thick savory red paprika sauce. This hearty stew makes a delicious, economical meal.
Prep Time15 minutesmins
Cook Time2 hourshrs
Total Time2 hourshrs15 minutesmins
Course: Main Dish
Cuisine: Hungarian
Keyword: goulash, venison goulash
Servings: 6servings
Author: Dahn Boquist
Ingredients
3poundsvenison stew meatcut into cubes
1tablespoonbaking sodato tenderize the meat
1jarroasted red peppers12-ounce jar
⅓cupsweet paprika
2tablespoonstomato paste
1tablespoonground caraway
2teaspoonsvinegar
½teaspoonsalt
2tablespoonsvegetable oil
4large onionsdiced
4large carrotswashed and sliced into 1-inch rounds
1bay leaf
½ to 1cupbeef broth
Topping:
sour cream
Instructions
Pre-heat the oven to 325°F. Sprinkle the venison with a teaspoon of salt and 1 tablespoon baking soda. Let it sit for 15 minutes then rinse and dry (the baking soda will tenderize the venison)
In a food processor or blender, process the roasted peppers, paprika, tomato paste, caraway, vinegar, and salt until smooth.
Heat the oil in a large pot or Dutch oven over medium heat. Add the onions and a pinch of salt. Cook until the onions are soft.
Stir in the paprika/pepper mixture and cook for 1 to 2 minutes. Make sure the paprika mixture does not burn or it will become bitter. Stir in the venison, carrots, and bay leaf. Cover the pot and place it in the oven. Cook for 2 to 3 hours.
Remove the bay leaf. Add enough broth to bring to the desired consistency and season with salt and pepper. Serve over noodles or roasted potatoes and top with sour cream.
Notes
Use good quality sweet paprika. Buy the paprika in bulk. The small spice bottles in the grocery stores do not have enough paprika for this recipe and would be expensive if you buy several jars. A reputable spice vendor will have fresh flavorful paprika at an affordable price when sold in bulk.