Venison Goulash



1 lb venison, cut into 1-inch cubes
2 cup teriyaki sauce
3-4 tsp olive oil
1 large sweet onion
1/2 pound of mushrooms
1/4 cup red wine
2 medium to large carrots
1-2 large tomatoes
2 tbsp paprika
2 bay leaves
1/4-1/2 tsp caraway seeds
1/4-1/2 black pepper
salt to taste

Marinate overnight in teriyaki sauce with 1-2 tsp olive oil, 1 lb venison stew, cut into 1-inch cubes. Rinse venison, and dry. Brown in 2 tbsp olive oil. Remove from pan and keep warm. Sauté until transparent, adding extra oil if necessary, 1 large sweet onion, cut into 1-inch cubes. Add 1/2 pound of mushrooms and sauté 2 more minutes, then add venison. Add 1/4 cup red wine, 2 medium to large carrots sliced into rounds. You may add 1-2 roughly chopped large tomatoes. Add 2 tbsp or more paprika, 2 bay leaves, 1/4-1/2 tsp caraway seeds, freshly ground black pepper. Note: the Teriyaki Sauce adds some flavor and salt to the meat, so don't add salt until the end. Cover and simmer until meat is tender, adding more red wine or soup stock as required. The sauce may be thickened by using equal amounts (e.g., 1 tbsp) of flour and margarine or butter. Add to sauce a little at a time, whisking until the margarine/butter melts and the flour thickens the sauce. Correct the seasoning.

Serve with noodles or dumplings.


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