Best 2 Venison Goulash Recipes
Indulge in a culinary journey with this exquisite venison goulash, a delightful stew that captures the essence of traditional Hungarian cuisine. This richly flavored dish is crafted with tender venison meat, slow-cooked in a symphony of spices, vegetables, and a luscious red wine sauce. Experience the perfect balance of savory and tangy flavors, complemented by a medley of aromatic herbs. Alongside the classic venison goulash recipe, discover variations that cater to different dietary preferences and culinary desires. Delight in a vegetarian version featuring hearty mushrooms and colorful vegetables, or explore the unique flavors of venison goulash prepared with a creamy coconut milk sauce. Each recipe promises a distinct taste experience, ensuring that every palate is satisfied. Embark on this culinary adventure and savor the delectable flavors of venison goulash, a dish that blends tradition, innovation, and sheer美味しさ。
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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.
VENISON GOULASH
I haven't made this yet but it sounds really good. It is from a cookbook call "Over 50 and Still Cooking".
Provided by Maryland Jim
Categories Stew
Time 2h20m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- In a heavy skillet or Dutch oven, brown venison in oil. Lower heat and add onions, garlic, tomato paste and red bell pepper. Continue cooking for 1 minute.
- Stir in paprika, pepper, cumin, coriander, wine, and water. Cover and simmer on top of stove or in a moderately low overn (325 for 1 1/2 hours). Add more water if necessary to prevent sticking. Add cream, oregano and lemon juice; cook for 5 minutes.
Nutrition Facts : Calories 327.4, Fat 13.1, SaturatedFat 5, Cholesterol 141.9, Sodium 103.2, Carbohydrate 7.9, Fiber 1.5, Sugar 2.5, Protein 36.3
Tips:
- Choose the right venison: For the best results, use venison from a young deer that has been properly field dressed and butchered. Avoid using venison from an old deer, as it can be tough and gamey.
- Trim the venison: Before cooking, trim any excess fat or connective tissue from the venison. This will help to reduce the amount of gamey flavor and make the meat more tender.
- Marinate the venison: Marinating the venison in a mixture of red wine, garlic, and herbs will help to tenderize the meat and add flavor.
- Sear the venison: Searing the venison over high heat will help to brown the meat and lock in the juices. Be sure not to overcrowd the pan, or the meat will not sear properly.
- Braise the venison: After searing, braise the venison in a flavorful liquid, such as red wine, beef broth, or tomato sauce. This will help to tenderize the meat and develop its flavor.
- Serve the venison: Venison goulash can be served over rice, noodles, or potatoes. It can also be used as a filling for tacos or burritos.
Conclusion:
Venison goulash is a delicious and hearty stew that is perfect for a cold winter day. This recipe is easy to follow and can be made with a variety of different ingredients. So, next time you have some venison, give this recipe a try. You won't be disappointed!
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