member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Buny      

    Venison: Venison Goulash

    Source of Recipe

    Complete Book of Outdoor Cooking

    List of Ingredients

    2 tb Oil
    1 1/2 lb Venison, from neck, flank, Shanks, cut into cubes 1 to 1 1/2 inches
    3 md Onions, very thinly sliced
    2 tb Paprika
    1 t Salt
    1 md Green Bell pepper, thinly Sliced, seeds & pith removed
    1/2 c Water

    Recipe

    In a Dutch Oven, heat oil and brown venison, stirring often. Add the onions, sprinkle with paprika and salt while stirring, saute over med heat until onions are soft. Put in the green pepper and water, cover the Dutch Oven but do not put coals on top. Cook 1 to 1 1/2 hours, until the venison is fork tender. Traditionally Goulash is served with broad noodles. Serves 6.

 

 

 


previous page | recipe circus home page | member pages
mimi's cyber kitchen |