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Venison Goulash Piedmont

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Ingredients
  Venison 2 Pound, cut in cubes
  Seasoned salt 1⁄2 Teaspoon
  Paprika 1⁄2 Teaspoon
  Flour 2 Tablespoon
  Butter 2 Tablespoon
  Carrots 2 , sliced
  Onion 1 , sliced
  Hearty burgundy 1 Cup (16 tbs) (Gallo)
  Beef bouillon cube 1 , dissolved in 1 cup hot water
  Tomato paste 2 Tablespoon
  Bay leaf 1
  Thyme 1⁄2 Teaspoon
  Potatoes 2 , cubed
  Whole mushrooms 1⁄2 Pound, cleaned
  Tiny white onions 1 Can (10 oz)
Directions

GETTING READY
1) Preheat the oven to 425° F.

MAKING
2) In a paper bag, shake the venison cubes in a mixture of flour, salt and paprika.
3) In a skillet, saute the cubes in hot butter, until golden brown.
4) Stir in the carrots and sliced onion, simmer until the onions just begins to turn brown.
5) Stir in the wine, bouillon, tomato paste and seasonings.
6) Bring the mixture to a boil and stir in the potatoes.
7) Bake covered in the preheated oven for 30 minutes.
8) Stir in the mushrooms and white onions and bake for another 10 minutes.
9) Discard the bay leaf and skim off the surface fat.
10) Thicken with a little flour and water if the consistency is too thin.

SERVING
11) Serve the Venison Goulash Piedmont, immediately over hot cooked noodles or use to prepare a Hunter's Pie.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Course: 
Main Dish
Method: 
Baked
Preparation Time: 
10 Minutes
Cook Time: 
60 Minutes
Ready In: 
70 Minutes
Servings: 
6

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