HUNGARIAN VENISON GOULASH OR PöRKöLT
You will want fresh paprika for this recipe, meaning the stuff that has likely been sitting around in your pantry since the Jurassic Period won't cut it. Paprika needs to be bright red and smell wonderful. And if you don't want angry Hungarians beating down your door, buy Hungarian paprika.
Provided by Hank Shaw
Categories Main Course
Time 3h30m
Number Of Ingredients 15
Steps:
- Heat the lard or bacon fat over medium-high heat in a large Dutch oven or stewpot and brown the venison in batches. Salt the venison as it cooks. It will take 20 minutes or so for all the meat to brown. Remove the venison as it browns and set aside.
- Add all the onions and caraway seeds and turn the heat to medium. Sauté the onions, stirring often, until they are browned. This will take a solid 30 minutes if you do it right. I cover the pot about halfway in. Add the venison back, then all the other ingredients. Mix well and bring to a simmer. Cover and cook over low heat for 2 hours, or until the meat wants to fall apart.
- When the meat is ready, make the nokedli dumplings by mixing all the ingredients in a bowl until you have a thick batter. Get a large pot of water boiling and add enough salt to make it salty. Push the batter through a colander with large holes or a spaetzli maker into the boiling water. Boil the nokedli dumplings until they float, then 1 minute more. Drain and set aside.
- Use a pair of forks or a potato masher to shred the meat in the pot. Add salt if needed. Serve the goulash alongside the dumplings with some sour cream at the table to mix in.
Nutrition Facts : Calories 428 kcal, Carbohydrate 39 g, Protein 36 g, Fat 12 g, SaturatedFat 6 g, Cholesterol 193 mg, Sodium 598 mg, Fiber 5 g, Sugar 7 g, ServingSize 1 serving
VENISON GOULASH
Goulash in America and goulash in Europe are nothing alike. I'm well aware of their differences-I've had enough people tell me that my Hungarian recipe is not "real goulash." But I can see why people love American goulash so much. It's a one-pot combination of meaty and cheesy; sort of a hybrid...
Provided by Jenny Nguyen-Wheatley
Categories Main
Yield 4
Number Of Ingredients 15
Steps:
- In a 5-quart pan, heat enough oil to coat the bottom over medium-high heat. When the oil begins to shimmer, add ground venison to brown, breaking up large pieces with a wooden spoon. Season with a pinch of salt.
- Add onion, bay leaf, and a pinch of salt. Cook for 5 minutes, or until the onion becomes translucent, stirring occasionally. Add minced garlic and tomato paste and stir for 30 seconds.
- Stir in remaining ingredients (except the seasoned salt and cheddar cheese). Bring to a simmer and cover. Cook for 25 minutes on low or until the macaroni becomes tender and the liquid is absorbed. Stir occasionally and make sure you have enough liquid for the pasta to cook, adding more stock/water as needed. If the goulash is too loose in the end, allow to cook partially uncovered for a few minutes.
- Remove goulash from heat and season with seasoned salt and pepper. Stir in shredded cheese. Serve with extra cheese sprinkled on top.
VENISON GOULASH
This is a goulash recipe from Germany. I combined it from a couple of different recipes, it is ideal for the lesser quality cuts as the meat will get softer. Here goulash is most meat and some onions in a sauce, sometimes bell peppers but I personally prefer ones without like this one. One of the recipes I took some of my ideas from suggested adding sour cream at the end, but I think is more than rich enough without. I served it with butter rice, though it would be good with potatoes or bread too.
Provided by Tea Girl
Categories Stew
Time 3h10m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Cover the meat in the flour.
- Melt the fat in a skillet, add the onion and garlic and cook until onions are clear.
- Add the meat and brown well.
- Add all the remaining ingredients.
- Stir well, cover and simmer gently stirring occasionally until the meat is tender (about two to three hours) Add water if liquid reduces too much, there are ought be a half cm of liquid over the meat.
- Taste and add salt if necessary. Serve hot.
More about "venison goulash recipes"
VENISON GOULASH | RECIPES | TASTE OF NOVA SCOTIA
From tasteofnovascotia.com
Estimated Reading Time 1 min
VENISON GOULASH SOUP - PRIMALLY INSPIRED
From primallyinspired.com
KICKIN' VENISON GOULASH RECIPE - GAME & FISH
From gameandfishmag.com
VENISON GOULASH RECIPE - GREAT ITALIAN CHEFS
From greatitalianchefs.com
VENISON GOULASH WITH RED WINE AND SPECK - HANDL TYROL
From handltyrol.com
VENISON GOULASH RECIPE - NORTH AMERICAN WHITETAIL
From northamericanwhitetail.com
VENISON GOULASH - KITCHEN JOY
From kitchenjoyblog.com
VENISON GOULASH - SAVOR THE BEST
From savorthebest.com
VENISON GOULASH | RECIPE | KITCHEN STORIES
From kitchenstories.com
4.5/5 (16)Total Time 2 hrs 15 minsCategory Meat DishesCalories 426 per serving
- Clean the chanterelles and halve. Halve shallots. Chop parsley and set aside. In a large bowl, coat venison with flour.
- In a large pot, heat butter over medium-high heat, and sauté the chanterelles for approx. 3 – 4 min. Remove from pot and set aside. Add oil to the pot and fry meat over high heat for approx. 5 min., until browned on all sides. Remove from pot and set aside.
- Add shallots, and sauté on medium-high heat for approx. 3 min., until translucent. Add tomato paste, and deglaze with red wine. Add meat back into pot and let simmer for approx. 10 min.
- Add beef stock, juniper berries, bay leaves, and venison spice to the pot, and leave to simmer on low heat for approx. 1.5 hrs., stirring occasionally. Remove juniper berries and bay leaves. Add chanterelles and let simmer for another 15 min. Add salt and pepper to taste. Garnish with chopped parsley and crème fraîche. Serve with juniper berry marmalade and semolina dumplings. Enjoy!
VENISON GOULASH RECIPE • PRIMAL PIONEER
From primalpioneer.com
HUNGARIAN VENISON GOULASH STEW | RECIPE FOR VENISON HUNGARIAN …
From victoriahaneveer.com
VENISON GOULASH / RECIPES • FARMLAND | NZ FAMILY OWNED
From farmlandfoods.nz
VENISON GOULASH RECIPE 3* | THOMAS SIXT FOODBLOG - ENGLISH
From thomassixt.de
VENISON GOULASH WITH DUMPLINGS RECIPE | EAT SMARTER USA
From eatsmarter.com
VENISON GOULASH RECIPE - PINTEREST
From pinterest.com
VENISON GOULASH RECIPE STORY • PRIMAL PIONEER
From primalpioneer.com
VENISON GOULASH RECIPE | BASS PRO SHOPS
From 1source.basspro.com
CROATIAN HEARTY VENISON GOULASH RECIPE - THE SPRUCE EATS
From thespruceeats.com
VENISON GOULASH – DUNCAN NZ VENISON
From duncan-nz.com
HEARTY HUNGARIAN-STYLE VENISON GOULASH STEW – JESS PRYLES
From jesspryles.com
GERMAN VENISON GOULASH - HUNT TO EAT
From hunttoeat.com
VENISON GOULASH | HIGHLAND GAME
From highlandgame.com
VENISON GOULASH IN THE SLOW COOKER - BUSY LIZZIE COOKS
From busylizziecooks.com
VENISON GOULASH RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
VENISON GOULASH RECIPE | EAT SMARTER USA
From eatsmarter.com
VENISON GOULASH - STHEALTHY HUNTER
From huntharvesthealth.com
RECIPE: VENISON NORTH AMERICAN GOULASH | AN OFFICIAL JOURNAL OF …
From americanhunter.org
25 BEST VENISON RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
VENISON GOULASH | RECIPES | TASTE OF NOVA SCOTIA
From pinterest.ca
VENISON GOULASH - WAITROSE
From waitrose.com
VENISON GOULASH - BIGOVEN.COM
From bigoven.com
FLAVOURFUL GERMAN VENISON GOULASH (HIRSCHGULASCH) - MY …
From mydinner.co.uk
HEARTY VENISON GOULASH | FRESH RECIPES NZ
From fresh.co.nz
VENISON GOULASH RECIPE FOR THE CAMPFIRE
From wideopenspaces.com
VENISON GOULASH RECIPES | SPARKRECIPES
From recipes.sparkpeople.com
HOW TO MAKE FAST & EASY CROCKPOT VENISON GOULASH
From backtoourroots.net
VENISON GOULASH RECIPE - DINE WILDDINE WILD | EAT WHAT YOU HUNT
From dinewild.com
CZECHOSLOVAKIAN STYLE VENISON GOULASH WITH DUMPLINGS RECIPE
From realtree.com
EASY CAMPFIRE VENISON GOULASH RECIPE (AMERICAN STYLE)
From flipboard.com
OVEN VENISON GOULASH RECIPE - FARM AND DAIRY
From farmanddairy.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #course #main-ingredient #preparation #occasion #main-dish #easy #fall #winter #stove-top #seasonal #wild-game #deer #meat #equipment #3-steps-or-less #4-hours-or-less
You'll also love