A delightful, easy to make dish, Venison Goulasch will warm up the coldest of days. Serve with mashed potatoes and green beans for a superb meal.
2 lb. lean stewing venison, cut into
2 oz. seasoned Hour, made with
2 oz. flour,
1 teaspoon salt, o teaspoon black pepper and
½ teaspoon cayenne pepper
2 fl. oz. cup vegetable oil
1 large onion, finely chopped
1 large garlic clove, crushed green pepper, white pith removed, seeded and chopped celery stalks, trimmed and chopped
14 tablespoons paprika
1 fl. oz. beef stock
1 oz. tomato puree
1 oz. mushrooms, wiped clean and sliced
1 fl. oz. sour cream
5 fl. oz. red wine
2 fl. oz. olive oil
1 tablespoon white wine vinegar
1 onion, finely chopped
1 garlic clove, crushed
10 juniper berries
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon dried basil
First make the marinade. In a large, shallow dish, combine all the marinade ingredients and stir well to blend. Add the venison cubes to the dish and set them aside at room temperature for 24 hours, basting occasionally.
Remove the cubes from the marinade and pat them dry with kitchen paper towels. Reserve the marinade. Roll the venison cubes in the seasoned flour and set aside.
In a large saucepan, heat the oil over moderate heat. When the oil is hot, add the onion, garlic, green pepper and celery and cook, stirring occasionally, for 5 to 7 minutes or until the onion is soft and translucent but not brown. Stir in the paprika. Stir in the venison cubes and cook, turning occasionally, for 8 minutes or until they are evenly browned. Pour in the stock and the reserved marinade and add the tomato puree. Bring the liquid to the boil over moderately high heat, stirring occasionally. Reduce the heat to low, cover the pan and simmer the mix-ture for I2 hours. Stir in the mushrooms and continue simmering the goulasch for a further 30 minutes or until the venison cubes are tender when pierced with the point of a sharp knife.
Remove the pan from the heat and stir in the sour cream. Serve at once.