Traditionally a Hungarian dish, goulash is a hearty classic.
Prep time: 10 minutes
Cook time: 4 hours
- 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
- 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
- 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.