Venisongoulash Recipes

HUNGARIAN VENISON GOULASH OR PöRKöLT

Hungarian Venison Goulash or Pörkölt image

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

Time 3h30m

Number Of Ingredients 15

Ingredients

2 cups flour
1 teaspoon salt
4 eggs, (beaten)
A little water or milk
1/4 cup lard, (bacon fat or sunflower oil)
2 pounds venison stew meat, (cut into 3 to 4-inch hunks)
Salt
5 cups chopped onions
1/4 cup sweet paprika, (Hungarian if at all possible)
2 teaspoons hot paprika
2 teaspoons caraway seed
1 teaspoon dried marjoram
1 cup crushed tomatoes
2 cups venison or beef stock
1 cup red wine

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

Venison Goulash image

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

Ingredients

1 lb. ground venison
2 tbsp. olive oil
1 medium yellow onion, diced
1 bay leaf
4 cloves of garlic, minced
1 tbsp. tomato paste
1 can diced tomatoes (15 oz.)
1 can tomato sauce (15 oz.)
1 tbsp. paprika
1 tsp. dried basil
1 ½ cups uncooked elbow macaroni
1 ½ cups unsalted beef stock
2 tbsp. soy sauce
Lawry's Seasoned Salt, to taste
¾ cup cheddar cheese, shredded, plus extra

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

Venison Goulash image

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

Ingredients

2 lbs deer, cut into 1 1/2 inch cubes
4 tablespoons flour
3 tablespoons pork fat (probably could use other fat but this adds a lot of flavour)
1 large onion, chopped
2 garlic cloves, chopped
1 1/2 teaspoons sweet paprika
2 1/2 teaspoons hot paprika (or less if you don't like it on the spicy side)
1/2 cup mild red wine
1 liter vegetable broth (hot) or 1 liter bouillon (hot)
70 g tomato paste
salt

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.

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