Deer Goulash Food

VENISON GOULASH

Steps:

• In a 5-quart pan, heat enough oil to coat the bottom over medium-high heat. When the oil begins to shimmer, add ground venison to brown, breaking up large pieces with a wooden spoon. Season with a pinch of salt.
• Add onion, bay leaf, and a pinch of salt. Cook for 5 minutes, or until the onion becomes translucent, stirring occasionally. Add minced garlic and tomato paste and stir for 30 seconds.
• Stir in remaining ingredients (except the seasoned salt and cheddar cheese). Bring to a simmer and cover. Cook for 25 minutes on low or until the macaroni becomes tender and the liquid is absorbed. Stir occasionally and make sure you have enough liquid for the pasta to cook, adding more stock/water as needed. If the goulash is too loose in the end, allow to cook partially uncovered for a few minutes.
• Remove goulash from heat and season with seasoned salt and pepper. Stir in shredded cheese. Serve with extra cheese sprinkled on top.

VENISON GOULASH

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.

NORTH CROATIAN DEER GOULASH

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.

TRADITIONAL GERMAN GOULASH

Steps:

• Heat 1/2 tablespoon of the oil in a large saute pan over medium heat. Add the onions and cook, stirring occasionally, until golden and caramelized, 10 to 12 minutes.
• Heat the remaining 2 1/2 tablespoons canola oil in a large Dutch oven over medium-high heat and saute the stewing meat until nicely browned. Add the caramelized onions, garlic and caraway seeds. Cook for 1 minute, and then add the paprika, Montreal steak seasoning, onion powder, cayenne powder, salt and pepper. Add the green and red peppers, stir and saute until fragrant, about 2 more minutes.
• Add the tomato puree and tomato paste and stir. Add the vegetable broth and 1/2 cup water, plus more if needed, and deglaze the Dutch oven, making sure to loosen anything stuck to the bottom of the pot.
• Bring to a low simmer and cook, stirring occasionally, until the meat is very tender, about 90 minutes. Serve over Spaetzle, egg noodles or dumplings.