Venison gulasch
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | pounds | Venison shoulder |
| 1 | Carrot, in 1/2\" dice | |
| 2 | Ribs celery, in 1/2\" dice | |
| 2 | Spanish onions, in 1/2\" dice | |
| 1 | Sprig fresh rosemary | |
| 1 | Sprig fresh thyme | |
| 6 | Sage leaves | |
| 6 | Cloves garlic | |
| 6 | Peppercorns | |
| 6 | Juniper berries | |
| 1 | Bottle dry red wine | |
| 4 | tablespoons | Lard |
| 4 | ounces | Speck, in 1/4\" dice |
| ½ | teaspoon | Cinnamon |
| 4 | Cloves | |
| 1 | cup | Sour cream |
| 2 | bunches | Marjoram, leaves removed, yet whole |
Directions
MARINADE
Trim venison of any connective tissue and cut into 2-inch by 1-inch cubes.
Place marinade ingredients into a 6-quart pot and bring to a boil. Allow marinade to cool and submerge venison pieces. Allow to stand covered in refrigerator overnight.
Remove meat from marinade and pat dry with towels, reserving marinade. In a heavy-bottomed Dutch oven, heat lard until smoking. Season venison with salt and pepper and place 4 to 5 pieces in pan and sear until deep golden brown all over. Remove to side plate and repeat until all meat is done. Add flour and speck to pan and bring to boil. Add cinnamon, cloves, remaining marinade and meat, including juices exuded on to plate, and bring to a boil. Lower heat to simmer and cook slowly for 1-¼ hours, or until meat is very tender. Remove from heat, stir in sour cream, check for seasoning and serve immediately with roasted turnips.
Serves: 4
Recipe by: Molto Mario Posted to MC-Recipe Digest V1 #582 by Sue <suechef@...> on Apr 20, 1997