Tuesday, July 17, 2007

The rewards of babysitting - VENISON GOULASH

This recipe is adapted from Saveur magazine, October 2006. The venison came from our friend Rick, who hunts near Saskatoon, as payment for babysitting his kids. Even though this recipe comes from Hungary, almost every ingredient is produced locally (except the vinegar and allspice).

1½ – 2 pounds venison, cubed
1 tbsp white wine vinegar
Four slices of good bacon, diced
1 big onion, finely chopped
1½ tsp paprika
½ tsp fresh thyme
¼ tsp mustard powder
4 allspice berries
1½ tbsp tomato paste
½ green pepper, finely chopped
1 cup chicken stock or water

Put the meat in a bowl, toss in the vinegar and cover with boiling water. In a heavy pot with a lid, fry the bacon until cooked. Add the onion and cook until soft. Drain the venison and add to the pot to brown on all sides. Add 1 cup of water plus the paprika, thyme, mustard powder, allspice, tomato paste and green pepper. Lower the heat, cover and simmer for 2 hours.

Add the chicken broth or water. Season to taste with salt and pepper. Simmer on low heat without the lid for another two hours, or until the sauce is thickened and the venison is fall-apart tender. Serve with boiled potatoes that have been tossed with melted butter and chopped parsley.

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