Venison Goulash
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- Prep time: 5 mins Cook time: 100 mins
- 5 servings
Ingredients
2 tbsp Olivado extra virgin avocado oil
500g New Zealand farm raised venison stew meat, cut into chunks
125g Farmland thin sliced streaky bacon, diced
2 onions, diced
3 garlic cloves, diced
1 tbsp smoked paprika
2 tbsp Chantal Organics tomato paste
1 red capscium, chopped
2 cans Chantal Organics chopped tomatoes
1 cup hot stock (vegetable or beef)
3 Superb Herb bay leaves
Salt and pepper
Serve with:
½ cup Superb Herb parsley, chopped
½ cup sour cream
Sourdough bread or cooked potatoes
Method
We love a hearty goulash on a cold night. It’s the ultimate comfort food, made even more delicious by using venison and bacon.
In a large pot or nonstick wok over high heat add 1 tablespoon of oil. Add half the venison and sear until brown all over, about 3 minutes. Remove venison with a slotted spoon. Add the remaining oil and venison and repeat, then remove with a slotted spoon.
- Turn the heat down to medium, add bacon and onions, and saute for 5 minutes. Add garlic, smoked paprika and tomato paste and fry for a further minute, stirring so it doesn’t stick to the bottom.
- Return the venison to the pot, add remaining ingredients and gentle simmer for 90 minutes, until the venison is fork tender. (Alternatively transfer stew to a crockpot.) Discard bay leaves then season with salt and pepper.
- Ladle into bowls with sour cream and fresh parsley.