Venison Goulash Recipe

Eric Conn

Traditionally a Hungarian dish, goulash is a hearty classic.

Serves: 6
Prep time: 10 minutes
Cook time: 4 hours

Ingredients:

2-pound venison leg, cut into 2-inch chunks
1 tablespoon white wine vinegar
¼ pound smoked bacon, finely chopped
1 large yellow onion, finely chopped
1 ½ tablespoon hot paprika, preferably Hungarian
¼ teaspoon dried ground thyme
¼ teaspoon dry mustard
4 whole allspice berries
4 juniper berries
2 cloves garlic, finely chopped
1 small tomato, cored and chopped
½ green bell pepper, cored, seeded and finely chopped
1 cup red wine, preferably Merlot
Salt
6 medium Yukon gold potatoes (about 2 pounds), peeled and cut into wedges (lengthwise)
¼ cup butter, cubed
2 teaspoons chopped flat-leaf parsley
Freshly ground black pepper
6-8 slices crusty white bread

Directions:

Put venison and vinegar into a bowl; cover with boiling water.
Put bacon into a large pot over medium heat; cook until crisp, 6-8 minutes. Add onions and cook until softened, 6-8 minutes.
Drain venison; add to onions. Increase heat to medium-high and cook until just browned, 8-10 minutes. Stir in 1 cup water, paprika, thyme, mustard, allspice, juniper, garlic, tomatoes, and peppers; reduce heat to medium-low.
Simmer, covered, until venison is just tender, about 2 hours.
Uncover pot, add wine and salt to taste. Cook until venison is very tender and liquid has thickened, about 1 ½ hours more.
Put potatoes into a pot; cover with salted water and bring to a boil. Reduce heat to medium-low; simmer until soft, 10-12 minutes. Drain potatoes and toss in a bowl with butter and parsley. Add salt and pepper to taste.
Serve venison goulash with potatoes and bread.

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