Now that you have read all about how to turn a deer into neat little chunks, it’s time to cook. This is a delicious and simple recipe my mother taught me, perfect for cold nights when you are hungry. The rich, savory gravy is red with paprika and tangy with yoghurt or kefir, and is glorious over egg noodles or potatoes. It is Hungarian. Now, bear in mind that I have never used a measuring cup to make this, but it is the kind of recipe you can tweak for yourself.
Time: bout 2 hours? Depends on the meat. Could be less.
1 quart bag venison stew meat, thawed
2 onions, peeled and chopped
1 tbsp oil
1/2 tsp salt, to taste
1/4 cup sweet paprika powder
1-2 bay leaves1 tsp peppercorns
1 cup yoghurt or kefir
2 tbsp flour
In a deep heavy pot suitable for stew, saute chopped onions in oil, until colored, add deer meat and brown. It will give off juice, which is why I salt later. Let the juice boil away. Add paprika. Yes, it is a lot. Make sure you don’t use the hot kind in this recipe. It should be enough to coat the meat well. This is a big part of your gravy. Continue to stir dry meat in the paprika until it is well mixed and hot, but don’t burn it. Add water to cover, salt, bay leaf or leaves, and peppercorns. Simmer until the meat is nice and tender.
Mix the flour with the yoghurt or kefir in a small bowl or cup until smooth. Pour it through a small sieve into the goulash so there will be no lumps. Stir as you go. The gravy will thicken right away so go slow and decide when the gravy is perfect for you. You don’t have to use all of the thickening mixture. Adjust the salt to your liking.
Like I said, serve over wide egg noodles or potatoes. I also love sweet and sour red cabbage on the side. Salad and red wine and you’re set.
Freezes well and stores well in a non-reactive container.