VENISON GOULASH

Venison Goulash image

I haven't made this yet but it sounds really good. It is from a cookbook call "Over 50 and Still Cooking".

Provided by Maryland Jim

Categories Stew

Time 2h20m

Yield 6 serving(s)

Number Of Ingredients 15

Ingredients

2 lbs venison, cut into 1 inch cubes
2 tablespoons oil
1 medium onion, thinly sliced
1 garlic clove, minced
1 tablespoon tomato paste
1 red bell pepper, chopped
3 teaspoons paprika
1 teaspoon pepper
1/2 teaspoon cumin
1/2 teaspoon coriander
1 cup red wine
1 cup water
1 cup half-and-half
1 tablespoon dried oregano
1 tablespoon lemon juice

Steps:

In a heavy skillet or Dutch oven, brown venison in oil. Lower heat and add onions, garlic, tomato paste and red bell pepper. Continue cooking for 1 minute.
Stir in paprika, pepper, cumin, coriander, wine, and water. Cover and simmer on top of stove or in a moderately low overn (325 for 1 1/2 hours). Add more water if necessary to prevent sticking. Add cream, oregano and lemon juice; cook for 5 minutes.

Nutrition Facts : Calories 327.4, Fat 13.1, SaturatedFat 5, Cholesterol 141.9, Sodium 103.2, Carbohydrate 7.9, Fiber 1.5, Sugar 2.5, Protein 36.3

*** Explore more Venison Goulash Recipes »

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