Venison Goulash Recipe




Venison Goulash Ingredients

2 tbsp oil
1 1/2 lb venison, from neck, flank,
1 shanks, cut into cubes 1 to
1 1 1/2 inches
3 medium onions, very thinly sliced
2 tbsp paprika
1 tsp salt
1 medium green bell pepper, thinly
1 sliced, seeds & pith removed
1/2 cup water

A Recipe for
Venison Goulash

 

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This is a recipe for Venison Goulash from the recipe cookbook of Recipes-to-go (Meat)


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Venison Goulash

We plan, we toil, we suffer - in the hope of what? A camel-load of idol's eyes? The title deeds of Radio City? The empire of Asia? A trip to the moon? No, no, no, no. Simply to wake just in time to smell coffee and bacon and eggs.

J.B. Priestly






Venison Goulash Directions

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.

source: Complete Book of Outdoor Cooking

Serves: 6

 

 

 

 

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Venison Goulash Recipe from the Recipes-To-go.com Meat Recipe Cookbook

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