|Venison||2 Pound, cut into 1 1/2 inch cubes (Any Cut)|
|Bacon fat||3 Tablespoon|
|Onion||1 Large, sliced or finely chopped|
|Garlic||2 Clove (10 gm), chopped|
|Hungarian paprika||1 Tablespoon|
|Red wine||1⁄2 Cup (8 tbs)|
|Boiling water/Stock||1 Quart|
|Canned tomato paste||6 Ounce (1 Small Can)|
|Sour cream||1 Cup (16 tbs)|
1. Roll the meat in the flour, pressing the flour into the cubes.
2. Melt the fat in a skillet, add the onion and garlic and cook until browned. Add the meat and brown well. Add all the remaining ingredients except the sour cream. Stir well, cover and simmer gently until the meat is tender, two to three hours, adding more stock, water or wine if necessary.