Deer Goulash Recipes

Steps:

• If you have old deer it is recommended to keep the meat one day in marinade (wine and seasoning: put all seasoning into gauze cloth and make a small bag). If you have young deer this is not necessary.
• Sauté finely minced onion on lard until becomes translucent.
• Chop the meat into small pieces (2 - 3 cm large) and add into pot with onion. Add very finely minced pancetta.
• Sauté until meat becomes grayish. Add paprika, salt and pepper and mix all together.
• Add wine and seasoning bag and cook on easy fire about 15 minutes. Add game stock and cook 60 minutes.
• If you are putting potato than use two medium large potatoes, peal them and cut into small cubes and put into goulash. Cook until potato is done.
• If you are putting flour noodles (see recipe on Zaar) first cook them separately until they start to flow on surface, than put them into goulash and cook until done (about 20 minutes).
• Serve in bowl and eat with spoon.

Steps:

• Cover the meat in the flour.
• Melt the fat in a skillet, add the onion and garlic and cook until onions are clear.
• Add the meat and brown well.
• Add all the remaining ingredients.
• Stir well, cover and simmer gently stirring occasionally until the meat is tender (about two to three hours) Add water if liquid reduces too much, there are ought be a half cm of liquid over the meat.
• Taste and add salt if necessary. Serve hot.