Brian in the Kitchen Recipes
BRIAN IN THE KITCHEN brought to you by Stittsworth Meats
August 24 2016
Olympic Food - Serbian Venison Goulash
5 pounds venison roast from the hindquarters, cubed into 1-inch squares
2 large chopped white onions
4 finely chopped garlic cloves
1/4 cup olive oil
1 large bay leaf
4 cups chicken stock or water
4 tablespoons sweet Hungarian paprika
Salt to taste
3 tablespoons Vegeta
1/4 cup peeled and sliced carrots (optional)
1/4 cup sliced mushrooms (optional)
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper
Place venison cubes in a nonmetallic container and rub them with onions, garlic, olive oil, and bay leaf, cover with plastic wrap and marinate overnight.
Remove bay leaf and sear meat on medium-high heat in batches using a large earthenware pot or large stock pot. There should be enough oil from marinating so meat doesn't stick.
Return all seared meat and any exuded juices to the pot, and add stock or water. Bring to a boil, reduce heat and simmer on low, covered, for approximately 3 hours, stirring frequently, adding more stock or water, if necessary.
Add paprika and salt. Continue to cook for another hour or until the meat is tender and falling apart. Add the Vegeta, carrots and mushrooms, if using, and black and cayenne peppers.
Continue cooking until meat and vegetables are very tender. Serve over polenta, mashed potatoes or noodles.