For a fresh twist and a surefire success on date night, give this venison goulash recipe a try. You won't be disappointed, and hopefully neither will your date.
By Eric Conn
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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.
