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Venison Porkolt

Goulash.Chefs's picture
Ingredients
  Venison 2 Pound
  Salt 1 Teaspoon
  Paprika 1 Teaspoon
  Garlic 2 Clove (10 gm)
  Paprika 2 Ounce (Green Colored)
  Tomatoes 2 Ounce
  Lard 2 Ounce
  Onions 5 Ounce
  Stewed rice 3 Cup (48 tbs) (5 Portions, Adjust Quantity As Needed)
Directions

Fry finely cut onions in fat, add crushed garlic and red paprika, then put in the venison cut into cubes.
Salt, add a little water and cook slowly under lid; then put in the chopped green paprika, and tomatoes; stew until tender, and dish with stewed rice.

Recipe Summary

Cuisine: 
European
Course: 
Main Dish
Method: 
Stewed
Ingredient: 
Venison

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Your rating: None
4.391665
Average: 4.4 (12 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2715 Calories from Fat 811

% Daily Value*

Total Fat 91 g139.5%

Saturated Fat 29.7 g148.7%

Trans Fat 0 g

Cholesterol 217.2 mg72.4%

Sodium 1969.1 mg82%

Total Carbohydrates 259 g86.3%

Dietary Fiber 28.5 g114.1%

Sugars 14 g

Protein 224 g448%

Vitamin A 660.4% Vitamin C 107.8%

Calcium 25.2% Iron 290.1%

*Based on a 2000 Calorie diet

1 Comment

Culinspiration's picture
Excellent recipe! I subbed a butter-oil mix for the lard. I also added about 2-3 Tbsp. tomato paste, 1 c. broth, and some juniper berries. I used a red rather than green pepper. This was SO delicious over mashed potatoes. Thanks!
Venison Porkolt Recipe