Venison goulash

Venison goulash
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Venison goulash ingredients

  • 2 T Oil
  • 1 1⁄2 lb Venison, from neck, flank
  • Shanks, cut into cubes 1 to
  • 1 ½ inches
  • 3 med Onions, very thinly sliced
  • 2 T Paprika
  • 1 t Salt
  • 1 med Green bell pepper, thinly
  • Sliced, seeds & pith removed
  • 1⁄2 c water

Cooking Venison goulash

1. In a dutch oven, heat oil and brown venison, stirring often.
2. Add the onions, sprinkle with paprika and salt while stirring, saute over med heat until onions are soft.
3. Put in the green pepper and water, cover the dutch oven but do not put coals on top. Cook 1 to 1 ½ hours, until the venison is fork tender.
4. Traditionally goulash is served with broad noodles.

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