Venison; a feast fit for a king. This goulash is a staple around our household. It’s simple to make, can be done in large quantities and, tastes delicious.
1 kg of lean venison, cubed
2 cloves of garlic, chopped finely
3 medium onions, sliced
2 plum tomatoes, diced
50 ml red wine
75 ml game or beef stock
3 tbsp oil
2 tbsp of paprika
pinch ground long pepper or any pepper substitute
1 tsp of pink peppercorns
- preheat oven to 150c
- Heat 1 tbsp of oil in a large casserole pot over high heat, add the venison and brown on the outside.
- Remove the venison from the pot and set aside, add the wine to the pot and deglaze the; pour wine over venison.
- Add the rest of the onions to the pot and cover with a lid. Cook the onions until slightly brown.
- Place the rest of the ingredients and the meat back into the pot and place the pot into the oven for about 2 hours or until the meat is tender.